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Golden butter chicken

Inspired by North Indian makhani-style cooking: gently spiced chicken folded into a buttery tomato and cream sauce.

Ingredients

  • 350 g Boneless chicken pieces
  • 100 g Plain yogurt
  • 250 g Tomato purée
  • 1 whole Onion
  • 3 cloves Garlic cloves
  • 2 tsp Garam masala
  • 35 g Butter
  • 80 ml Cooking cream

How to make it

  1. Marinate the chicken

    Coat chicken in yogurt and half the garam masala. Cover and refrigerate for at least 15 minutes while you prep the sauce.

    Chef’s note: Marinating longer in the refrigerator deepens flavor.

  2. Brown the chicken

    Sear chicken in a hot, lightly oiled pan in batches until browned. Set aside; it will finish cooking in the sauce.

    Chef’s note: Do not crowd the pan.

  3. Make the aromatic base

    Melt butter over medium heat. Cook diced onion until soft, then add minced garlic and remaining garam masala.

    Chef’s note: Stir spices constantly so they do not burn.

  4. Simmer the sauce

    Add tomato purée and a splash of water. Simmer for 10 minutes until thickened, then blend carefully if you prefer a smooth sauce.

    Chef’s note: A gentle simmer prevents splattering.

  5. Finish cooking the chicken

    Return chicken and its juices to the sauce. Simmer until cooked through to 74°C / 165°F at the thickest point.

    Chef’s note: Use a food thermometer; time alone cannot confirm safety.

  6. Make it silky

    Lower heat, stir in cream and taste for salt. Serve with rice or warm naan.

    Chef’s note: Add cream off the boil for a velvety texture.