Butter Chicken

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Marinate the chicken with yogurt, lemon, chilli, garam masala and half the ginger-garlic paste. Cover and refrigerate for at least 30 minutes; use 2–12 hours for larger cuts so the seasoning penetrates evenly.

3. 3

   Broil or sear the chicken until browned and nearly cooked. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Cook the remaining paste in butter, then add passata and simmer until glossy. Keep only small bubbles breaking the surface and begin checking after 13 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Blend the sauce if desired, return it to the pan and add the chicken. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

6. 6

   Finish with cream and crushed fenugreek; simmer until the chicken is cooked through. Keep only small bubbles breaking the surface and begin checking after 13 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.