Ingredients
- 600 g Boneless chicken, cut into pieces
- 2 tbsp Divine Garam Masala
- 1 tsp Sacred Turmeric Elixir Blend
- 1 tsp Sacred Red Chilli Blend
- 1 cup Full-fat yoghurt
- 3 tbsp Butter
- 2 tbsp Oil
- 1 large Onion, finely chopped
- 4 medium Tomatoes, pureed
- 0.5 cup Fresh cream
- 1 tsp Salt, to taste
- 1 handful Fresh coriander
Slow-cooked in a cardamom-kissed tomato sauce with a silky butter finish — this butter chicken elevates a classic to a sacred ritual. The secret is finishing with Divine Garam Masala off the heat.
The Sacred Method
Marinate chicken in yoghurt, 1 tbsp Divine Garam Masala, turmeric blend, and chilli blend. Rest for at least 1 hour, overnight for best results.
In a heavy pan, heat 1 tbsp butter and oil together. Sear the marinated chicken in batches until golden on the outside. Remove and set aside.
In the same pan, add remaining butter. Cook onions until deeply golden — about 12 minutes on medium heat.
Add pureed tomatoes and cook down until the oil separates and the sauce is thick and fragrant — about 10 minutes.
Return chicken to the pan. Add salt and ½ cup water. Cover and simmer 15 minutes until chicken is cooked through.
Reduce heat to lowest. Stir in cream gently. Add remaining 1 tbsp Divine Garam Masala. Stir once and remove from heat immediately to keep the aroma fresh.
Garnish with fresh coriander and a swirl of cream. Serve with warm naan or basmati rice.