Butter chicken
Charred, marinated chicken thigh in a silky tomato, butter and cream sauce. Mild, rich and loved by everyone at the table.
- Serves4
- Prep20 min
- Marinate1 hr
- Cook40 min
- HeatMild
Boneless thigh is best here: it stays tender under the grill and in the sauce. Marinate it the night before if you can.
Ingredients
- For the chicken
- For the sauce
Ask at the counter for800g boneless chicken thigh, skinned
Method
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Mix the chicken with the marinade ingredients and leave in the fridge for at least 1 hour, or overnight.
Spread the chicken on a lined tray and grill on high for 12 to 15 minutes, turning once, until charred at the edges and cooked through.
Melt the butter in a pan and fry the onion for 8 minutes until soft. Add the blended tomatoes, chilli, sugar and salt and simmer for 15 minutes until thick.
Stir in the cream and the grilled chicken with its juices and simmer for 5 minutes. Rub the kasuri methi between your palms over the pan, stir and serve with naan or rice.
Tips
- Blend the sauce smooth before adding the chicken for the classic silky texture.
- A knob of butter stirred in at the end makes it extra glossy.
Good to know
- Make ahead and freezing
- Freezes well for up to 2 months. Reheat gently so the cream doesn't split.
- Heat
- Mild. Add green chillies at the table if you like it hotter.