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

Name: Creamy Butter Chicken Masala | Don Signature Crab - Singapore Food Guide
Total time: 60 min
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

donsignaturecrab.sg

Singapore-style Creamy Butter Chicken Masala — tender chicken simmered in a rich tomato, butter and cream gravy, stove-top braised for weeknight family makan.

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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