indianutama· 4 servings

Ayam Butter

Name: Ayam Butter
Cuisine: indian
Ingredients: 500 g boneless chicken thighs, cut into bite‑size pieces; 150 g plain yogurt; 1 tbsp ginger‑garlic paste; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp garam masala; 2 tbsp vegetable oil; 2 tbsp butter; 1 large onion, finely chopped; 2 tomatoes, pureed; 100 ml heavy cream; 1 tsp sugar; Salt to taste; Fresh cilantro leaves for garnish

Butter Chicken

Ingredients

500 g boneless chicken thighs, cut into bite‑size pieces
150 g plain yogurt
1 tbsp ginger‑garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
2 tbsp vegetable oil
2 tbsp butter
1 large onion, finely chopped
2 tomatoes, pureed
100 ml heavy cream
1 tsp sugar
Salt to taste
Fresh cilantro leaves for garnish

Instructions

11. Marinate chicken with yogurt, ginger‑garlic paste, chili powder, turmeric, and half the garam masala; refrigerate 30 min.
22. Heat oil in a heavy pan, add chicken and sear until lightly browned; set aside.
33. In the same pan melt butter, add onions and sauté until golden.
44. Stir in tomato puree, sugar, and remaining garam masala; cook 5 min until oil separates.
55. Return chicken to the pan, add a splash of water, cover and simmer 10‑12 min.
66. Reduce heat, pour in cream, stir gently and cook 2‑3 min; adjust salt.
77. Garnish with cilantro and serve hot with naan or rice.

Source: llm-generated