01
Step 1
In a bowl, mix together yogurt, ginger garlic paste, salt, red chili powder, turmeric, dried fenugreek, cumin seeds, and the chicken. Let it marinate well, ideally for at least 30 minutes.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a pan and cook the chicken until it’s almost done, about 80-90%. Make sure it gets a nice golden brown color on both sides. Then set it aside.
03
Step 3
In a pot, melt the butter over medium heat. Once melted, add ginger garlic paste and sauté for 2-3 minutes until fragrant.
04
Step 4
Pour in the tomato puree and cook it down for another 2-3 minutes.
05
Step 5
Add red chili powder, salt, dried fenugreek, and almonds. Stir everything together and let it cook for 3-4 minutes so the flavors come together.
06
Step 6
Pour in the cream and mix it well, creating that rich, creamy sauce.
07
Step 7
Finally, add the cooked chicken back into the sauce and let it simmer for a minute or two so it soaks up all that delicious flavor.
08
Step 8
Serve hot and enjoy your creamy, comforting butter chicken!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh spices for the best aroma and taste.
- Marinate the chicken for at least an hour to enhance flavor and tenderness.
- Cook the sauce on low heat to avoid curdling and to develop a rich, creamy consistency.
Why you’ll love it
This dish is packed with bold flavors and a smooth, velvety texture that melts in your mouth. The combination of spices and creamy sauce makes it comforting and satisfying, perfect for any meal.
Serving ideas
Serve this with warm basmati rice or soft naan bread to soak up the sauce. A side of fresh cucumber raita or a simple salad can balance the richness and add a refreshing contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce thickens too much.
