Creamy Butter Chicken Masala | Don Signature Crab - Singapore Food Guide

Ingredients

• 800 g boneless chicken thighs, cut into 3–4 cm pieces
• 150 g plain yoghurt (for marinade)
• 1 tbsp lemon juice
• 1 tsp salt (plus extra to taste)
• 1/2 tsp turmeric powder
• 1 tsp chilli powder (adjust for heat tolerance)
• 2 tbsp vegetable oil
• 30 g unsalted butter (about 2 tbsp), plus extra for finishing
• 1 large onion (about 200 g), finely chopped
• 2 tbsp garlic-ginger paste (or 4 cloves garlic + 2 cm ginger, minced)
• 400 g canned crushed tomatoes or tomato purée
• 1 tbsp tomato paste (optional, for deeper colour)
• 1 tsp sugar or honey (to balance acidity)
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1 small cinnamon stick and 2 green cardamom pods (lightly crushed)
• 3 tbsp double cream or whipping cream (or 120 ml evaporated milk for a lighter version)
• 1 tsp dried kasuri methi (fenugreek leaves), crushed between your palms
• Fresh coriander leaves for garnish (a small handful)
• 1–2 green chilli padi, sliced (optional, for local chilli kick)
• Cooked basmati rice or naan/roti for serving