Write a Butter Chicken recipe

Butter Chicken Slug: butter-chicken Short description: A velvety, mildly spiced Indian curry with tender chicken pieces simmered in a rich tomato and butter sauce — warm, comforting, and absolutely irresistible served over basmati rice. Main image URL: Category: Main Course Cuisine: Indian Author: Difficulty: Medium Prep time: 20 min Cook time: 35 min Total time: 55 min Servings: 4 Calories: 610 Protein: 38g Carbs: 18g Fat: 42g Fiber: 3g Sugar: 8g Sodium: 820mg Ingredients: 800g boneless chicken thighs, cut into chunks 200ml plain yogurt 2 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 1 tsp chilli powder 3 garlic cloves, minced 1 tbsp fresh ginger, grated Salt to taste 3 tbsp butter 1 tbsp olive oil 1 large onion, finely diced 4 garlic cloves, minced 1 tbsp fresh ginger, grated 400g canned crushed tomatoes 1 tsp sugar 200ml heavy cream 1 tsp garam masala Salt to taste 1 handful fresh coriander, chopped Steps: Step 1 - Marinate the chicken: In a large bowl, combine yogurt, garam masala, cumin, coriander, turmeric, chilli powder, garlic, ginger, and salt. Add the chicken pieces, mix well to coat, and marinate for at least 30 minutes, or overnight in the fridge for best results. Step 2 - Cook the chicken: Heat a large pan or grill pan over high heat with a splash of oil. Cook the marinated chicken pieces in batches for 4–5 minutes per side until charred and cooked through. Set aside. Step 3 - Make the sauce base: In the same pan over medium heat, melt butter with olive oil. Add the onion and cook for 6–7 minutes until golden and soft. Add garlic and ginger and cook for another 2 minutes. Step 4 - Add the tomatoes: Pour in the crushed tomatoes and sugar. Stir well and simmer for 10 minutes until the sauce thickens and deepens in colour. Step 5 - Blend the sauce: Using a hand blender, blend the sauce until completely smooth. Return to the heat and stir in the heavy cream and garam masala. Simmer gently for 5 minutes. Step 6 - Add the chicken: Add the cooked chicken pieces into the sauce. Stir to coat and simmer together for 5 minutes so the chicken absorbs all the flavours. Step 7 - Serve: Garnish with fresh coriander and serve hot over basmati rice or with warm naan bread. Cooking Tips: Marinating overnight makes a huge difference — the yogurt tenderises the chicken beautifully. Blending the sauce is the key to that signature silky, restaurant-quality texture. Use chicken thighs rather than breasts — they stay juicier and more flavourful in the sauce. Variations: Vegetarian: Replace chicken with paneer cubes or chickpeas for an equally delicious meat-free version. Extra smoky: Add a pinch of smoked paprika to the marinade for a tandoor-like smokiness. Lighter version: Swap heavy cream for coconut milk to reduce calories while keeping it creamy. Tags: butter chicken, Indian, curry, comfort food, creamy, weeknight dinner, chicken