Butter Chicken Butter Chicken
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Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
For the curry
  • 1 Large white onion, finely chopped
  • 250 g Tin of diced tomatoes
  • 5 Green chillies
  • 5 Garlic cloves, minced
  • 1½ tbsps Garam masala
  • 1 tbsp Ground cumin
  • 1 tbsp Ground coriander
  • 250 ml Chicken stock
  • 2 tbsps Softened butter or ghee
  • 2 tbsps Dried fenugreek (kasuri methi)
  • ½ Cup of double cream
  • 1 tbsp Sugar
  • 1 tbsp Minced ginger
  • 1 Cinnamon stick
  • 2 Cardamom pods
Chicken marinade
  • 2 Large chicken breasts or 5 boneless chicken thighs - diced in to chunks
  • 4 Garlic cloves, minced
  • 1 tsp Minced ginger
  • ½ tsp Turmeric
  • 1 tbsp Tandoori masala mix
  • ½ tsp Garam masala
  • 1½ tsps Kashmiri chilli powder
  • 1 tsp Ground cumin
  • 1 Heaped tablespoon Greek or natural yoghurt
  • 1 tsp Olive oil
  • 1 tsp Salt

Butter Chicken

My version of the classic Butter Chicken curry packed full of flavour!

In a medium bowl, combine the tandoori masala, ginger, garlic, cumin, garam masala, chilli powder, salt, turmeric and yogurt. Whisk until smooth, add the oil and adjust seasonings to preference. Add the chicken and allow to marinate for at least 3 hours and ideally for 12-24 hours.


Heat the ghee or butter in heavy bottom pot or pan over medium heat. Add the onions, crushed cardamom pods, cinnamon stick and cook until onions turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Then, add ginger and garlic paste and let cook for 30 seconds, stirring constantly so it doesn't burn.


Add the can of crushed tomatoes along with the chilli powder, ground coriander and cumin powder and continue to cook for 5 minutes. Then add the chicken stock and continue to cook for another 5 minutes.


Remove from heat, either add the mixture to a large sieve to remove the cinammon and cardamom pods, or fish out using a spoon.

Then add the mixture to a blender and blend until smooth, you may need to add a couple tsps water to help it blend. Place the sauce back in to the pot/pan and turn allow the mixture to continue simmering on a low heat, stirring frequently to avoid the sauce from burning.


Meanwhile, remove the chicken from the fridge and either thread the chunks of chicken on to metal or wooden skewers (if using wooden, be sure to soak in water for 20 mins prior to avoid the skewers from burning) and oven cook at 200 degrees Celsius for 20 minutes or on a BBQ until nicely charred and cooked all the way through. You want a nice charred finish for a tandoori/tikka flavour and texture.


Once the chicken is cooked, carefully remove the chicken from the skewers, avoiding tearing the chicken and leave aside on a plate.


Return to the sauce which should be a red-ish colour. Now, add the cream and sugar and stir and mix well. Then, add the cooked chicken and coat evenly in the sauce. If the sauce appears too thick, add splashes of water to desired consistency. Cook for a further 1 minute and garnish with the kasuri methi, fresh green chillies, coriander and a little drizzle of double cream!

Butter Chicken Butter Chicken

Butter Chicken

My version of the classic Butter Chicken curry packed full of flavour!

favorite
print
like
Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
For the curry
  • 1 Large white onion, finely chopped
  • 250 g Tin of diced tomatoes
  • 5 Green chillies
  • 5 Garlic cloves, minced
  • 1½ tbsps Garam masala
  • 1 tbsp Ground cumin
  • 1 tbsp Ground coriander
  • 250 ml Chicken stock
  • 2 tbsps Softened butter or ghee
  • 2 tbsps Dried fenugreek (kasuri methi)
  • ½ Cup of double cream
  • 1 tbsp Sugar
  • 1 tbsp Minced ginger
  • 1 Cinnamon stick
  • 2 Cardamom pods
Chicken marinade
  • 2 Large chicken breasts or 5 boneless chicken thighs - diced in to chunks
  • 4 Garlic cloves, minced
  • 1 tsp Minced ginger
  • ½ tsp Turmeric
  • 1 tbsp Tandoori masala mix
  • ½ tsp Garam masala
  • 1½ tsps Kashmiri chilli powder
  • 1 tsp Ground cumin
  • 1 Heaped tablespoon Greek or natural yoghurt
  • 1 tsp Olive oil
  • 1 tsp Salt

In a medium bowl, combine the tandoori masala, ginger, garlic, cumin, garam masala, chilli powder, salt, turmeric and yogurt. Whisk until smooth, add the oil and adjust seasonings to preference. Add the chicken and allow to marinate for at least 3 hours and ideally for 12-24 hours.


Heat the ghee or butter in heavy bottom pot or pan over medium heat. Add the onions, crushed cardamom pods, cinnamon stick and cook until onions turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Then, add ginger and garlic paste and let cook for 30 seconds, stirring constantly so it doesn't burn.


Add the can of crushed tomatoes along with the chilli powder, ground coriander and cumin powder and continue to cook for 5 minutes. Then add the chicken stock and continue to cook for another 5 minutes.


Remove from heat, either add the mixture to a large sieve to remove the cinammon and cardamom pods, or fish out using a spoon.

Then add the mixture to a blender and blend until smooth, you may need to add a couple tsps water to help it blend. Place the sauce back in to the pot/pan and turn allow the mixture to continue simmering on a low heat, stirring frequently to avoid the sauce from burning.


Meanwhile, remove the chicken from the fridge and either thread the chunks of chicken on to metal or wooden skewers (if using wooden, be sure to soak in water for 20 mins prior to avoid the skewers from burning) and oven cook at 200 degrees Celsius for 20 minutes or on a BBQ until nicely charred and cooked all the way through. You want a nice charred finish for a tandoori/tikka flavour and texture.


Once the chicken is cooked, carefully remove the chicken from the skewers, avoiding tearing the chicken and leave aside on a plate.


Return to the sauce which should be a red-ish colour. Now, add the cream and sugar and stir and mix well. Then, add the cooked chicken and coat evenly in the sauce. If the sauce appears too thick, add splashes of water to desired consistency. Cook for a further 1 minute and garnish with the kasuri methi, fresh green chillies, coriander and a little drizzle of double cream!