Homemade Butter Chicken

INGREDIENTS

• 500g (2 packs) of  The Meat Club Cage free chicken thigh fillet 
• 1 tbsp ginger-garlic paste (or 2 tsp finely chopped fresh ginger and 1 small clove garlic, minced)
• 1/2 tsp salt
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp tumeric powder
• 1/4 – 1/2 tsp red chili powder
• 2 tbsp (30g) butter, divided
• 1 green bell pepper, cut into 1-inch chunks
• 1 small onion, quartered, layers separated
• 1 tbsp fresh ginger, finely chopped
• 1 green chili, slit lengthwise with seeds removed
• 2 cups (500ml) canned tomato sauce or 3-4 freshly pureed tomatoes
• A generous pinch of sugar
• 1/2 cup (125ml) milk, preferably full-fat or heavy cream
• 1/2 tsp garam masala
• 1 tsp kasoori methi (dried fenugreek leaves), optional

*Alternatively, you can use The Meat Club’s Butter Cooking Sauce in place of making the sauce yourself.

PREPARATION

1. Put the boneless chicken in a bowl and add the ginger-garlic paste, salt, cumin, coriander, turmeric, and chili powder. Mix well and set in the fridge for 20 to 30 minutes.
2. Heat 1 tablespoon of the butter in a sauté pan, wok, or kadhai; stir-fry the marinated chicken on high heat for 2 to 3 minutes, or until all the pinkness is gone (90% cooked). Add the pepper and onion; stir-fry for another minute.
3. Using a slotted spoon, transfer the semi-cooked chicken and vegetables to a bowl, keeping the liquid in the pan to use for the sauce.
4. In the same pan, on medium-high heat, add the remaining 1 tablespoon butter. When it bubbles, add the ginger and green chili, let them sizzle, then add the tomato sauce. Keep stirring and cooking the tomato sauce for 3 to 4 minutes, till it becomes a deep, dark red color. Add the sugar.
5. Add the chicken, onions, and capsicum to the gravy and stir well. Cover the pot and simmer for a few minutes.
6. Slowly stir in the milk or cream and simmer for another 2 minutes. Taste the sauce to adjust the seasoning as necessary. You may need to add more salt at this stage or more sugar if you want it sweeter.
7. Just before serving, sprinkle with the garam masala and kasoori methi. Serve hot with basmati rice or crisp, buttered naans.