Following on from previous post (Kadai Chicken Curry) which introduced my plan to start making more Indian style curries, I have opted this week for a good old Butter Chicken. Another dish that has never particularly blown my socks off, I absolutely changed my mind when I cooked it myself. It was so creamy and delicious, and so jam-packed with flavour! I could quite happily just eat the sauce with the rice, that’s how tasty it was!
Collect
For marinade 1
- 2 chicken breasts
- 1 t chilli powder
- lemon juice
- salt
For marinade 2
- 3/4 c yoghurt
- 1 t turmeric
- 1 t garam masala
- 1.5 t oil
- 5 cm ginger
- 4 garlic
For the gravy
- oil
- 8 green cardomom pods
- 2 cloves
- 1 cinnamon stick
- 1/2 t fenugreek seeds
- 5 cm ginger
- 8 garlic
- 2 green chilli
- 3.5 c tomato puree
- 1 T chilli powder
- salt
- 1/2 T honey
- 1 t garam masala
- 1/2 c cream
- 4 T melted butter
- rice / coriander / naan to serve
Create
- Put all the ingredients in marinade 1 in a bowl in the fridge, covered for at least 30 minutes.
- Add the ingredients of the second marinade to the same bowl, mix well and leave overnight.
- Heat the oil.
- Add the green cardamom, cloves and cinnamon. Cook until fragrant.
- Add the fenugreek seeds, followed by the ginger, garlic, green chilli.
- Add the chicken and cook over a medium heat for 5 – 8 minutes.
- Add the tomato puree, red chilli powder and the salt.
- Cook over a medium heat for 15 – 20 minutes, stirring occasionally.
- If you want to thin the sauce, add hot water.
- Add honey, garam masala, cream and butter.