Weeknight Butter Chicken with Charred Tomato Butter Sauce

⏱ 50 min · Serves 4

Silky, gently spiced and glossy with butter and cream, this is the butter chicken you order out — made in one pan at home. A quick yoghurt marinade keeps the chicken juicy, and blitzing the sauce gives it that restaurant-smooth finish.

Per serving: 712 kcal · 42.0g protein · 13.0g carbs · 55.0g fat

Ingredients

• 700g boneless chicken thighs, cut into large chunks
• 4 tbsp full-fat natural yoghurt
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chilli powder (mild or hot)
• 4 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 1 tsp fine salt
• 2 tbsp vegetable oil
• 60g unsalted butter
• 1 large onion, finely chopped
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek leaves (kasuri methi), optional
• 1 tsp caster sugar
• 150ml double cream
• 30g ground almonds
• Small handful coriander leaves, to serve
• Salt and black pepper

Method

1. Mix the yoghurt, 1 tsp garam masala, turmeric, chilli powder, half the garlic, half the ginger and the salt in a bowl. Add the chicken, coat well and leave for 20 minutes (or overnight in the fridge).
2. Heat the oil in a large frying pan or casserole over a high heat. Fry the chicken in two batches for 3-4 minutes per side, until browned at the edges but not fully cooked. Set aside on a plate.
3. Lower the heat to medium, add 30g of the butter and the onion. Cook for 8 minutes until soft and golden.
4. Stir in the remaining garlic and ginger, the cumin, coriander and remaining garam masala. Cook for 1 minute, then add the tomato purée and cook for another minute.
5. Tip in the chopped tomatoes and sugar, season, and simmer for 10 minutes until thick and darkened.
6. Blitz the sauce smooth with a stick blender (or in a jug blender), then return to the pan.
7. Stir in the ground almonds, cream and remaining 30g butter. Add the chicken with any resting juices and simmer gently for 8-10 minutes until cooked through and the sauce clings to the chicken.
8. Crumble in the kasuri methi if using, taste for salt and a pinch more sugar. Scatter with coriander and serve with basmati rice or naan.