Butter Chicken

• 500 grams boneless chicken thighs
• 100 grams butter
• 200 ml heavy cream
• 2 tablespoons garam masala
• 1 cup tomato puree
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1 teaspoon chili powder

Method

1. 1

   In a large skillet, melt 50 grams of butter over medium heat.

2. 2

   Add the chicken pieces and sauté until they are browned on all sides, about 8-10 minutes.

3. 3

   Stir in the tomato puree, garam masala, coriander powder, chili powder, and salt. Cook for an additional 5 minutes.

4. 4

   Reduce the heat to low and add the heavy cream, stirring well to combine. Let it simmer for another 10 minutes.

5. 5

   Add the remaining butter and stir until melted and well incorporated.

6. 6

   Serve hot with naan or rice.