Richard Espy

Butter Chicken

My kids wanted me to make Butter Chicken for dinner one evening. I spent some time refining the recipe with ChatGPT. My daughter made naan from scratch to go with it!

Ingredients

• 700g / 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp turmeric powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp chili powder
• 1 tbsp ginger-garlic paste
• 1 tbsp butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine 1 cup plain yogurt, 2 tbsp lemon juice, 2 tsp turmeric powder, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp chili powder, and 1 tbsp ginger-garlic paste. Add the chicken and marinate for at least 1 hour, preferably overnight.
2. Cook the Chicken: Heat 1 tbsp butter in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 10-12 minutes. Remove from the pan and set aside.
3. Make the Sauce: In the same pan, add 1 cup tomato puree and cook for 5-7 minutes. Stir in 1 cup heavy cream and bring to a simmer.
4. Finish the Dish: Add the cooked chicken back into the pan and stir to coat in the sauce. Cook for another 10 minutes on low heat. Stir in 1 tsp garam masala and season with salt to taste.
5. Serve: Garnish with fresh cilantro and serve hot with naan or rice.