Matty Matheson's Finger Lickin’ Butter Chicken

Ingredients

• 2 Onion (large, peeled and roughly chopped)
• 5 Garlic Cloves (peeled)
• 2 Red Chili (long, mild red chilies, sliced)
• 2 Bird's Eye Chili (very hot, sliced)
• 1 large knob Ginger (peeled with the edge of a spoon, roughly chopped)
• 6 tablespoons Olive Oil (extra‑virgin preferred)
• 0.5 cup Ghee (Clarified Butter) (half a cup, melted)
• 3 tablespoons Turmeric Powder
• 2 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 1 tablespoon Ground Coriander
• 2 teaspoons Garam Masala
• 3 tablespoons Tomato Paste
• 1 jar Tomato Sauce (Puree) (about 24 oz, smooth puree, no chunks)
• 1 tablespoon Fenugreek Leaves (Kasuri Methi) (dried, crushed)
• 4 Boneless Skinless Chicken Breast (about 1.5 lb total, cut into bite‑size pieces)
• 1 cup Heavy Cream (full‑fat)
• 0.25 pound Unsalted Butter (cut into cubes)
• 2 tablespoons Fresh Cilantro (roughly chopped for garnish)

Instructions

1. Prepare the vegetable base

   Roughly chop the onions, peel the garlic, slice the red chilies and bird's eye chilies, and chop the ginger. Set aside.

   Time: PT10M

2. Blend the base

   Add the chopped onions, garlic, both chilies, ginger, and 6 Tbsp olive oil to the blender. Pulse a few times, then blend until smooth.

   Time: PT5M

3. Caramelize the blended vegetables

   Heat 0.5 cup ghee in the large pot over medium‑high heat. Add the blended mixture, stir, and cook, allowing the natural sugars to caramelize, about 20 minutes.

   Time: PT20M

   Temperature: Medium-High

4. Toast the spices

   Add turmeric, chili powder, ground cumin, ground coriander, and garam masala to the pot. Stir continuously for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Incorporate tomato paste

   Stir in 3 Tbsp tomato paste and cook for 1 minute.

   Time: PT1M

   Temperature: Medium

6. Add tomato puree

   Pour in the jar of smooth tomato sauce, mix well, and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

7. Season with fenugreek and simmer

   Stir in 1 Tbsp crushed fenugreek leaves, cover the pot with a lid, and let the sauce simmer on low heat for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: Low

8. Add chicken

   Cut the chicken breasts into bite‑size pieces and add them directly to the simmering sauce. Cover and cook for 10 minutes, or until the chicken turns opaque and is cooked through.

   Time: PT10M

   Temperature: Low

9. Finish with cream and butter

   Stir in 1 cup heavy cream and the 0.25 lb unsalted butter, allowing the butter to melt fully. Simmer for an additional 2 minutes until the sauce is glossy and thick.

   Time: PT2M

   Temperature: Low

10. Garnish and serve

    Remove from heat, sprinkle with roughly chopped cilantro, and serve hot with basmati rice or naan.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

15 g

Fat

44 g

Fiber

3 g

Ingredient Substitutions

• Instead of Garlic Cloves: 2 teaspoons garlic paste
• Instead of Red Chili: 1 jalapeño pepper
• Instead of Bird's Eye Chili: 1 teaspoon crushed red pepper flakes
• Instead of Ginger: 1 tablespoon grated fresh ginger
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ghee (Clarified Butter): unsalted butter (use lower heat)
• Instead of Chili Powder: cayenne pepper (use half amount)
• Instead of Tomato Paste: tomato purée
• Instead of Tomato Sauce (Puree): crushed tomatoes, blended
• Instead of Fenugreek Leaves (Kasuri Methi): 1 teaspoon dried thyme
• Instead of Boneless Skinless Chicken Breast: boneless chicken thighs
• Instead of Heavy Cream: half‑and‑half, coconut cream (vegan)
• Instead of Unsalted Butter: additional ghee
• Instead of Fresh Cilantro: fresh parsley

Equipment Needed

• Blender
• Large Heavy‑Bottomed Pot or Dutch Oven
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Silicone Spatula
• Lid for Pot
• Serving Bowl

Critical Steps — Do Not Skip

• Caramelizing the blended vegetable base for 20 minutes.
• Simmering the sauce with fenugreek for a full hour on low heat.
• Adding butter at the very end to achieve the signature glossy finish.

Chef Tips from the Video

• Using ghee instead of regular butter raises the smoke point, preventing burnt milk solids.
• Puree the raw vegetables; this creates a silky base without the need for a separate roux.
• Fenugreek (kasuri methi) should be added after the long simmer to preserve its aromatic flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of cream if needed.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 24 hours in advance and refrigerated; add cream and butter just before serving.
• If the sauce thickens too much after chilling, whisk in a little warm water before reheating.

Frequently Asked Questions