Jason's Cooking Club
Slow-Simmered Butter Chicken
“Kashmiri chili powder gives the sauce its deep red color without too much heat.”
Ingredients
produce
- 10 ml lemon juice
- 5 ml red chili powder
- 1 small onion, sliced
- 4 cloves garlic, chopped
- 15 ml grated ginger
- 360 ml tomato purée
- 5 ml Kashmiri chili powder
meat + seafood
- 455 g boneless chicken thighs or breasts
dairy
- 30 ml plain yogurt
- 30 ml butter
- ¼–½ cup heavy cream
pantry
- 5 ml ginger-garlic paste
- 2.5 ml kasuri methi (dried fenugreek leaves), crushed
- 3.75 ml salt
- 5 ml sugar or honey
- 3.75 ml salt
- ¼–½ cup water as needed
spices
- 2.5 ml garam masala
- 5 ml garam masala
Method
- 01Mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, kasuri methi, and salt. Coat chicken well. Refrigerate at least 30 minutes, ideally overnight.
- 02Melt butter over medium heat. Add onion, garlic, and ginger. Cook until soft and lightly golden.
- 03Stir in tomato purée, chili powder, garam masala, sugar, and salt. Simmer 10–15 minutes until thickened and glossy. Blend until smooth if desired.
- 04Return to heat and stir in cream. Adjust seasoning and consistency with water.
- 05Heat a little butter or oil in a pan. Cook chicken until fully done with light charring on edges.
- 06Add chicken to gravy. Cover and simmer on low for 7–10 minutes.
- 07Stir in a knob of butter and crushed kasuri methi. Taste and adjust salt. Serve with steamed basmati rice or warm naan.
you'll needLarge skillet with lidMixing bowlTongs
notes — what you'd change next time
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INDIAN · 40 MIN HANDS-ON · EASY
plan ahead 30min+ marinate (ideally overnight)
Slow-Simmered Butter Chicken
Kashmiri chili powder gives the sauce its deep red color without too much heat.
— PRASSAD
P
Prassad
taught live
not yet rated
method — 7 steps
- 01Mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, kasuri methi, and salt. Coat chicken well. Refrigerate at least 30 minutes, ideally overnight.
- 02Melt butter over medium heat. Add onion, garlic, and ginger. Cook until soft and lightly golden.
- 03Stir in tomato purée, chili powder, garam masala, sugar, and salt. Simmer 10–15 minutes until thickened and glossy. Blend until smooth if desired.
- 04Return to heat and stir in cream. Adjust seasoning and consistency with water.
- 05Heat a little butter or oil in a pan. Cook chicken until fully done with light charring on edges.
- 06Add chicken to gravy. Cover and simmer on low for 7–10 minutes.
- 07Stir in a knob of butter and crushed kasuri methi. Taste and adjust salt. Serve with steamed basmati rice or warm naan.
✦ mise en place
the tools you'll need✦
Large skillet with lid
✦
Mixing bowl
✦
Tongs
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