Butter Chicken

Butter Chicken

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

  1. Put all the ingredients in marinade 1 in a bowl in the fridge, covered for at least 30 minutes.
  2. Add the ingredients of the second marinade to the same bowl, mix well and leave overnight.
  3. Heat the oil.
  4. Add the green cardamom, cloves and cinnamon. Cook until fragrant.
  5. Add the fenugreek seeds, followed by the ginger, garlic, green chilli.
  6. Add the chicken and cook over a medium heat for 5 – 8 minutes.
  7. Add the tomato puree, red chilli powder and the salt.
  8. Cook over a medium heat for 15 – 20 minutes, stirring occasionally.
  9. If you want to thin the sauce, add hot water.
  10. Add honey, garam masala, cream and butter.

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