Butter Chicken with Fenugreek and Cream
Yogurt-marinated chicken charred under the grill, then simmered in a buttery, gently spiced tomato sauce with a hint of fenugreek.
Ingredients
- Boneless skinless chicken thighs700 g
- Natural yogurt150 g
- Garlic4 cloves
- Fresh ginger30 g
- Garam masala2 tsp
- Kashmiri chilli powder2 tsp
- Butter50 g
- Passata400 g
- Double cream100 ml
- Dried fenugreek leaves1 tbsp
Method
- 01
Cut the chicken into bite-sized pieces and mix with the yogurt, half the grated garlic and ginger, 1 tsp garam masala and 1 tsp chilli powder, season and marinate for 20 minutes (or overnight in the fridge).
- 02
Heat the grill to high, spread the chicken on a lined tray and grill for 12 minutes, turning once, until charred at the edges.
- 03
Meanwhile, melt the butter in a pan over medium heat, fry the remaining garlic and ginger for 1 minute, add the rest of the spices for 30 seconds, then pour in the passata and simmer for 10 minutes.
- 04
Stir in the cream and crumbled fenugreek leaves, add the chicken and its juices and simmer for 5 minutes until the chicken is cooked through to 75C.
- 05
Taste, adjust the seasoning and serve with rice or naan.
Cook with what you have.
CulinaX keeps track of your kitchen, finds recipes you can make tonight, and talks you through them step by step. Free to start.
Make a free account