Butter Chicken.

~60 minutes estimated. A simplified stovetop version; a separately grilled chicken version will have a different flavor.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight boneless chicken thighs
• 5.29 oz by weight plain yogurt
• 1.06 oz by weight butter
• 4.06 fl oz cream
• 5.07 fl oz water
• 1 tsp garam masala

Method

1. 01

   Before preparing the base, coat the chicken in yogurt and refrigerate while you work.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Add the chicken and its marinade to the cooked tomato base. Add water and simmer gently until fully cooked.

5. 05

   Stir in butter, cream, and garam masala. Verify chicken reaches 165°F / 74°C with a food thermometer.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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