Easy Butter Chicken

STEP BY STEP

Method

1. 1

   Cut 500 g boneless chicken into even bite-size pieces. In a bowl combine 3 tablespoons yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon paprika, 1/2 teaspoon garam masala and 1/2 teaspoon salt. Coat the chicken thoroughly, cover and marinate for at least 20 minutes in the refrigerator.

2. 2

   Finely dice 1 onion and measure the tomato purée, remaining spices, butter and cream before heating the pan. Keeping ingredients ready prevents the spices from burning while you search for them.

3. 3

   Heat a wide pan over medium-high heat with 1 tablespoon of the butter. Add the chicken in one layer and brown for 2–3 minutes per side. It does not need to cook through yet. Transfer it to a clean plate; never return cooked food to the raw-chicken bowl.

4. 4

   Reduce to medium heat, add the remaining butter and onion, and cook for 6–8 minutes until soft and lightly golden. Stir in the remaining ginger-garlic paste, paprika and garam masala for 30 seconds until fragrant.

5. 5

   Add 6 tablespoons tomato purée with 100 ml water. Scrape the browned flavour from the pan and simmer for 8–10 minutes, stirring often, until the sauce becomes darker, glossy and thick enough that a spoon leaves a brief trail.

6. 6

   Return the chicken and any resting juices. Cover loosely and simmer gently for 8–12 minutes until the thickest pieces reach 75°C and no pink remains. Add a splash of water if the sauce becomes too thick.

7. 7

   Lower the heat before stirring in 100 ml cream so it stays smooth. Taste and adjust salt. Rest for 5 minutes, then serve with rice or naan and garnish if desired.