Buttery Chicken in a Cream Sauce

Ingredients

• Yogurt 1 Cup
• Ginger Garlic Paste 1 tsp
• Salt 1 tsp
• Red chilli powder 1 tsp
• Dried Fenugreek 1 tsp
• Cumin seeds 1 tsp
• Chicken 750g
• Oil 2 tbsp
• Butter 2 tbsp
• Tomato Puree 3 Cups
• Red Chilli Powder ½ tsp
• Salt ½ tsp
• Almonds 15-18
• Cream ½ Cup

Ingredient Image

Step 1

In a bowl, combine yogurt, ginger garlic paste, salt, red chili powder, turmeric, dried fenugreek, cumin seeds, and the chicken. Mix everything well and let it marinate for a bit.

Step 2

Heat some oil in a pan and cook the chicken until it’s almost done and nicely browned on both sides. Set it aside.

Step 3

In a pot, melt the butter over medium heat. Once melted, add ginger garlic paste and sauté for 2-3 minutes until fragrant.

Step 4

Pour in the tomato puree and cook it for another 2-3 minutes, stirring occasionally.

Step 5

Add red chili powder, salt, dried fenugreek, and almonds. Stir everything together and let it cook for 3-4 minutes.

Step 6

Pour in the cream and give it a good mix to combine all the flavors.

Step 7

Finally, add the cooked chicken back into the sauce and let it simmer for a minute or two.

Step 8

Your creamy, buttery chicken is ready to enjoy! Serve it up with rice or naan.