Butter Chicken

🔥 Prep

• Cut the 500g chicken into bite-sized cubes and toss with 1 tsp of garam masala to coat evenly.
• Measure out 50g butter, 200ml tomato puree, 100ml cream, and 1 tsp kasuri methi so they are ready for the pan.

🔥 Cook

• 1. Melt 25g of butter in a large skillet over medium-high heat until it starts to foam.
• 2. Add the chicken cubes and sear for 5 minutes until golden brown on all sides.
• 3. Remove the chicken from the skillet and set it aside on a plate, keeping the juices in the pan.
• 4. Reduce heat to medium, add the remaining 25g of butter, and pour in the 200ml of tomato puree.
• 5. Simmer the tomato puree for 8 minutes until it darkens in color and oil starts to separate at the edges.
• 6. Stir in the 100ml of cream and remaining garam masala, mixing until the sauce turns a uniform, rich orange.
• 7. Return the chicken and its juices to the skillet, coating the pieces thoroughly in the sauce.
• 8. Reduce heat to low and simmer gently for 10 minutes until the chicken is cooked through and the sauce is thick.
• 9. Crush 1 tsp of kasuri methi between your palms and stir it in, cooking for 1 minute until highly fragrant.

🔥 Serve

• Pour the butter chicken into a warm serving bowl and drizzle with a splash of extra cream.
• Serve hot alongside fresh naan bread or steamed basmati rice.