Butter chicken is a rich and creamy dish that adds elegance to the Iftar table. It can be served with naan, roti, or rice.

Ingredients:

For Chicken Marinade:

• Boneless chicken: ½ kg
• Yogurt: ½ cup
• Lemon juice: 1 tablespoon
• Ginger-garlic paste: 1 tablespoon
• Red chili powder: 1 teaspoon
• Turmeric: ½ teaspoon
• Salt: to taste

For Gravy:

• Butter: 3 tablespoons
• Oil: 2 tablespoons
• Onion: 1 medium (finely chopped)
• Tomato puree: 1 cup
• Ginger-garlic paste: 1 tablespoon
• Red chili powder: 1 teaspoon
• Garam masala: 1 teaspoon
• Coriander powder: 1 teaspoon
• Cream: ½ cup
• Kasuri methi (dried fenugreek leaves): 1 teaspoon
• Salt: to taste

Method:

Marinate the chicken:

1.     Mix chicken with yogurt, lemon juice, ginger-garlic paste, salt, and all spices. Let it marinate for at least 30 minutes (preferably 2 hours).

2.     Heat a little oil in a frying pan and cook the marinated chicken on medium heat until golden. Remove and set aside.

Prepare the gravy:
3. In a pan, heat butter and oil. Add onions and sauté until lightly golden.
4. Add ginger-garlic paste and cook until fragrant.
5. Add tomato puree, red chili powder, coriander powder, and salt. Cook until oil separates from the masala.
6. Add the cooked chicken to the gravy and simmer on low heat for 5 minutes.
7. Finally, add cream, garam masala, and kasuri methi. Cook for another 2 minutes.

Serve:
8. Garnish the hot butter chicken with fresh coriander and a little cream. Serve with naan, tandoori roti, or steamed rice for a delicious Iftar.