Creamy Butter Chicken

Creamy Butter Chicken

For the chicken marinade

• 600g boneless chicken thighs, cut into bite-sized pieces
• 150g Greek yoghurt
• 1 tsp Sanam’s paprika powder
• 1 tsp Sanam’s garlic powder
• 1 tsp Sanam’s cumin powder
• 1 tsp Sanam’s coriander powder
• ½ tsp Sanam’s turmeric powder
• ½ tsp Sanam’s chilli powder
• 1 tsp salt
• Juice of ½ lemon

For the creamy sauce

• 40g butter
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 red bell pepper, deseeded and finely chopped
• 3 large ripe tomatoes, roughly chopped
• 2 garlic cloves, minced
• 1 tsp Sanam’s paprika powder
• ½ tsp Sanam’s cumin powder
• ½ tsp Sanam’s coriander powder
• ½ tsp Sanam’s turmeric powder
• ½ tsp Sanam’s chilli powder
• 1 tsp garam masala
• 100ml water
• 150ml fresh cream
• Salt, to taste

To finish

• Fresh parsley, finely chopped
• Fresh cream, for drizzling
• Extra butter, optional

Method

1. Marinate: Mix the yoghurt with Sanam’s paprika powder, garlic powder, cumin powder, coriander powder, turmeric powder and chilli powder, salt and lemon juice. Add the chicken, coat well and refrigerate for at least 1 hour, preferably overnight.
2. Sear: Heat a splash of oil in a large frying pan. Add the chicken and cook until golden and slightly charred. Remove and set aside.
3. Build the sauce: Add the butter and olive oil to the same pan. Add the onion and red bell pepper and cook for 5–6 minutes until softened. Add the garlic and cook for another minute.
4. Add Sanam’s paprika powder, cumin powder, coriander powder, turmeric powder and chilli powder, plus the garam masala. Stir for 30 seconds until fragrant.
5. Add the fresh tomatoes and water. Season with salt, cover and simmer for 12–15 minutes until the tomatoes and pepper are completely softened.
6. Blend the sauce until smooth and velvety using a stick blender or food processor.
7. Return the sauce to the pan and add the chicken. Simmer gently for 8–10 minutes, until the chicken is cooked through.
8. Stir through the fresh cream and simmer for another 2–3 minutes until rich and creamy.
9. Finish: Spoon into a serving dish, drizzle generously with fresh cream and scatter over fresh parsley.

Serve with fluffy basmati rice and plenty of sauce. Creamy, fragrant and seriously good. 🤌🏼