@cookfortwoo: Butter chicken at home 🍛 creamy, smoky, better than takeout Serves 4 Ingredients: For the chicken: - 1.5 lb (680g) boneless chicken thighs, cut into bite-size pieces - 1/2 cup plain yogurt - 1 tbsp lemon juice - 1 tsp garam masala - 1 tsp ground cumin - 1 tsp chili powder (Kashmiri if you have it) - 1 tsp salt For the sauce: - 1 tbsp neutral oil - 3 tbsp butter - 1 onion, finely chopped - 4 cloves garlic, minced - 1 tbsp grated fresh ginger - 2 tsp garam masala - 1 tsp ground cumin - 1 tsp chili powder - 1 can (15 oz / 425g) tomato puree - 3/4 cup heavy cream - 1 tsp sugar - Salt, to taste - Chopped cilantro, basmati rice and naan, to serve Steps: 1. Mix the chicken with the yogurt, lemon juice, spices and salt. Marinate for at least 30 minutes, or overnight in the fridge. 2. Heat the oil in a large skillet over medium-high. Sear the chicken in batches for 3–4 minutes, until charred in spots. It doesn't need to be cooked through yet. Set aside. 3. Lower the heat to medium and melt the butter. Cook the onion for 5–6 minutes until soft, then add the garlic, ginger and spices and cook 1 minute. 4. Pour in the tomato puree and simmer for 10 minutes, stirring, until thickened. 5. Stir in the cream and sugar, then return the chicken and its juices. Simmer 8–10 minutes, until the chicken is cooked through (165°F / 74°C). Season with salt. 6. Top with cilantro and a drizzle of cream. Serve with rice and naan. #butterchicken #indianfood #chickenrecipes #DinnerIdeas

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Sunday 08 November 2026 16:16:26 GMT