Indian cuisine · Meat & Kebab

Butter Chicken

Tender tandoori chicken in a velvety tomato-butter sauce – the world hit from Delhi.

Ingredients · for 4 servings

• 600 g boneless chicken thighs
• 150 g yogurt
• 2 tbsp tandoori spice mix
• 1 piece ginger (4 cm)
• 4 garlic cloves
• 1 can chopped tomatoes (400 g)
• 60 g butter
• 100 ml cream
• 1 tsp garam masala
• 1 tbsp honey
• 2 tbsp oil
• Salt
• 1/2 bunch coriander

Instructions

1. Cut the chicken into large pieces and marinate with yogurt, tandoori spice, and half the grated ginger and garlic for at least 1 hr.
2. Roast the marinated meat under a hot oven grill for 12–15 min until it has dark charred spots.
3. Sauté the remaining ginger and garlic in butter, add the tomatoes and simmer for 15 min.
4. Purée the sauce very finely and pass it through a sieve – this makes it restaurant-silky.
5. Stir in the cream, honey and garam masala, and season with salt.
6. Add the grilled chicken along with its resting juices to the sauce and let it steep gently for 10 min.
7. Serve with a knob of butter, a swirl of cream and coriander, with naan or basmati rice.