Creamy Butter Chicken

Steps11

1. 1

   Step 1. Marinate the chicken

   30 min

   In a bowl, combine the Greek yoghurt, paprika, black pepper, garam masala, cumin, turmeric, salt and ginger-garlic paste. Add the chicken and mix well until coated. Cover and refrigerate for at least 30 minutes.

   Greek yogurtChicken breast
2. 2

   Step 2. Cook the chicken

   3m 30s

   Cook the chicken in batches for 3-4 minutes per side until lightly charred and almost cooked through. Remove from the pan and set aside.

   Chicken breast
3. 3

   Step 3. Bloom the cumin seeds

   25s

   In the same pan, melt half the butter over medium heat. Add the cumin seeds and cook for 20-30 seconds until fragrant.

4. 4

   Step 4. Cook the onion

   4m 30s

   Add the onion and cook for 4-5 minutes until softened.

5. 5

   Step 5. Add garlic and tomatoes

   6 min

   Stir in the garlic and chopped tomatoes. Cook for 5-7 minutes until the tomatoes have broken down.

6. 6

   Step 6. Add the sauce spices

   2 min

   Add the tomato sauce, cashews, garam masala, paprika, salt and stevia. Stir well and cook for another 2 minutes.

7. 7

   Step 7. Simmer the sauce

   12m 30s

   Pour in the water, bring to a gentle simmer and cook for 10-15 minutes until the cashews are soft and the flavours have developed.

8. 8

   Step 8. Blend the sauce

   Allow the sauce to cool slightly before carefully transferring it to a blender. Blend until completely smooth.

9. 9

   Step 9. Stir in chilli powder

   5 min

   Return the blended sauce to the pan over medium heat with remaining butter. Stir in the Kashmiri chilli powder and simmer for 5 minutes until slightly thickened.

10. 10

    Step 10. Add the cream

    5 min

    Add the light cooking cream, stirring until well combined. Simmer for 5 minutes.

11. 11

    Step 11. Add the fenugreek leaves

    Add the fenugreek leaves.

    The source offers 1 tsp fenugreek leaves as an alternative to fresh coriander if you can find them.

    Cilantro