Cooking notes

• This is the easiest butter chicken recipe I’ve ever seen – thanks to Tasty. No, it isn’t ‘authentic’, but trust me this adaptation is quick, delectable and super simple to make. What’s more, it doesn’t go overboard with the amount of ingredients (for example, you can add kasuri methi if you want at the end, but it’s usually hard to find!).

• If you can get your hands on some garlic naan to serve alongside, that would go best, but just rice would be fine too 😊

• Makes 4-6 servings.

Ingredients

For the marination:

• 900 gm boneless chicken breast, cubed

• Salt and pepper, to taste

• 1 tsp red chili powder

• ½ teaspoon turmeric powder

For the cooking:

• 60 gm (4 tbsp) butter, divided (30+30)

• 1½ cups yellow onion (225 gm), diced

• 3 tsp garam masala

• 1 tsp red chili powder

• 1 tsp cumin powder

• 1 tbsp ginger, grated

• 3 cloves garlic, minced

• 1 tsp paprika (optional)

• 1 inch cinnamon stick

• Salt and pepper, to taste

• 1 can of tomato sauce (can weight = 395 gm)

• 1 cup water (240 ml)

• 1 cup cooking cream (240 ml)

• Coriander leaves, chopped for garnishing

Method

1. In a large bowl, marinate the chicken with salt, pepper, chili powder, and turmeric. Let sit for 15 minutes. In the meantime, finish all your chopping.

2. Melt the first 30 gm of butter in a large saucepan over medium heat. Brown the chicken (about 5 minutes), then remove from the pan and keep aside.

3. Melt the second 30 gm of butter in the same pan. Then add the onion, garam masala, chili powder, cumin powder, ginger, garlic, paprika, cinnamon, salt and pepper. Cook until it smells really good, like butter chicken curry (about 5 minutes)!

4. Add the tomato sauce and bring to a simmer.

5. Then, add the water and cream and bring it to a simmer again.

6. Add the chicken back to this pot, cover, and simmer for another 10-15 minutes.

7. Turn off the heat and garnish with coriander leaves. Enjoy!