How to Make Butter Chicken

Marinate the chicken in yogurt, ginger-garlic paste, chilli powder, turmeric, and salt for at least 30 minutes.
Heat 1 tbsp butter + oil in a pan. Cook the marinated chicken until lightly browned and cooked through. Set aside.
In the same pan, add more butter and sauté chopped onions until golden.
Add the tomato puree, chilli powder, salt, and sugar. Cook until oil begins to separate.
Stir in the cream, garam masala, and tomato ketchup (if using). Simmer for 5 minutes.
Add the cooked chicken to the gravy and simmer for another 10 minutes.
Sprinkle kasuri methi and garnish with coriander.
Add fried turkey pieces to the sauce, simmer for about 45 minutes until the turkey is cooked through and the sauce has thickened.
Serve the mole poblano with rice and sprinkle toasted sesame seeds on top.

Butter Chicken

Creamy, mildly spiced tomato-based curry with tender boneless chicken pieces—an iconic comfort dish!

Marinate the chicken in yogurt, ginger-garlic paste, chilli powder, turmeric, and salt for at least 30 minutes.
Heat 1 tbsp butter + oil in a pan. Cook the marinated chicken until lightly browned and cooked through. Set aside.
In the same pan, add more butter and sauté chopped onions until golden.
Add the tomato puree, chilli powder, salt, and sugar. Cook until oil begins to separate.
Stir in the cream, garam masala, and tomato ketchup (if using). Simmer for 5 minutes.
Add the cooked chicken to the gravy and simmer for another 10 minutes.
Sprinkle kasuri methi and garnish with coriander.
Serve hot with naan, roti, or basmati rice.