Butter Chicken (Ayam Mentega)

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Ingredients

  • 500 g boneless chicken (cut into cubes)
  • 2 tbsp butter
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup tomato puree
  • ½ cup cream (or evaporated milk)
  • 2 tbsp plain yogurt
  • 1 tsp garam masala
  • 1 tsp chili powder (adjust to taste)
  • ½ tsp turmeric powder
  • Salt to taste
  • Fresh coriander leaves (for garnish)

Instructions

  1. Marinate chicken with yogurt, turmeric, chili powder, salt, and half of the ginger-garlic paste. Let it rest for 20–30 minutes.
  2. Heat oil and 1 tbsp butter in a pan. Add marinated chicken and cook until lightly browned. Remove and set aside.
  3. In the same pan, add the remaining butter. Sauté onion until golden brown, then add remaining ginger and garlic.
  4. Stir in tomato puree and cook until the oil separates. Add garam masala, chili powder, and salt.
  5. Add the cooked chicken back to the pan. Stir well and cook for 5–7 minutes.
  6. Pour in cream and simmer for another 5 minutes until sauce thickens.
  7. Garnish with coriander leaves and serve hot with naan or rice.

Would you like me to give you a quick Malaysian-style Ayam Mentega version too (less creamy, more buttery)?

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