Name: Butter Chicken (Chicken in a rich tomato-and-cream gravy)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 green cardamom pods; 1 teaspoon kasoori methi (dried fenugreek leaves); 2 tablespoons butter, melted; ½ teaspoon table salt; 2 tablespoons butter; 2 teaspoons refined mustard oil (see Note); 1 tablespoon freshly squeezed lemon juice; 5 cloves garlic, roughly chopped; 14 ounces (400 grams) boneless chicken, cut into 1½-inch (4-cm) pieces; 1 teaspoon table salt; 1 teaspoon red chile powder; 12 medium tomatoes, roughly chopped; ½-inch (1-cm) piece fresh ginger, chopped; ½ teaspoon ground mace; ½ teaspoon garam masala (spice mix); 3 tablespoons plus 1 teaspoon heavy cream; 1 tablespoon honey; ½ teaspoon red chile powder; ½ cup (140 grams) Greek yogurt; 2 teaspoons fresh ginger paste; 2 teaspoons fresh garlic paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Butter chicken is a popular Punjabi dish, and one that characterizes the essence of the region’s cooking. The greatness of the dish, also called chicken makhni, comes from the immersion of roasted chicken in a curry that is as smooth as butter. This velvety texture, and the mingling of the sour and the sweet and the spices, is what gives the dish its name. Serve the chicken with fresh naan.

Ingredients

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Ingredients

Method

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