From the road · India

Slow-Simmered Butter Chicken

Name: Slow-Simmered Butter Chicken
Total time: 75 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs or breasts; 2 tbsp plain yogurt; 2 tsp lemon juice; 1 tsp ginger-garlic paste; 1 tsp red chili powder; ½ tsp garam masala; ½ tsp kasuri methi (dried fenugreek leaves), crushed; ¾ tsp salt; 2 tbsp butter; 1 small onion, sliced; 4 cloves garlic, chopped; 1 tbsp grated ginger; 1½ cups tomato purée; 1 tsp Kashmiri chili powder; 1 tsp garam masala; 1 tsp sugar or honey; ¾ tsp salt; ¼–½ cup heavy cream; ¼–½ cup water as needed

From Prassad

Kashmiri chili powder gives the sauce its deep red color without too much heat.

TotalAbout an hour and 15 minutes

ServesAbout 3

LevelEasy

AheadYes

About an hour and a half if you’re slow · About an hour if you push. Includes a 30-minute marinade (longer if overnight).

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Method

chefjasonmckinney.com/recipes/butter-chicken

1
Marinate chicken. Mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, kasuri methi, and salt. Coat chicken well. Refrigerate at least 30 minutes, ideally overnight.Timer: 30 min
2
Build the gravy. Melt butter over medium heat. Add onion, garlic, and ginger. Cook until soft and lightly golden.
3
Add tomatoes and spices. Stir in tomato purée, chili powder, garam masala, sugar, and salt. Simmer 10–15 minutes until thickened and glossy. Blend until smooth if desired.Timer: 10 min
4
Finish gravy. Return to heat and stir in cream. Adjust seasoning and consistency with water.
5
Cook chicken. Heat a little butter or oil in a pan. Cook chicken until fully done with light charring on edges.
6
Combine and simmer. Add chicken to gravy. Cover and simmer on low for 7–10 minutes.Timer: 7 min
7
Finish and serve. Stir in a knob of butter and crushed kasuri methi. Taste and adjust salt. Serve with steamed basmati rice or warm naan.