Butter Chicken
A rich and creamy Indian classic featuring tender chicken in a velvety tomato-based sauce, finished with butter and cream for ultimate indulgence.
Equipment
Ingredients
Marinade
chicken breasts cubed (cubed)
2 piece
melted butter (melted)
50 g
yoghurt
5 tbsp
turmeric
2 tsp
red chilli powder
2 tsp
ginger/garlic paste
1.5 tbsp
cinnamon powder
1 pinch
salt
1 tsp
Curry
tomatoes chopped (chopped)
3 piece
large onions chopped (chopped)
2 piece
ginger
1 inch
cashews
30 g
butter to fry chicken in
40 g
tomato purée
2 tbsp
salt
1 tsp
dried fenugreek leaves/kasoori methi (dried)
1 tsp
double cream
2 tbsp
butter to add at the end
25 g
coriander to garnish (chopped)
2 tbsp
Instructions
Marinate the chicken
Marinate your chicken in all the spices and yoghurt listed above for a minimum of 1hr, but ideally overnight.
Sauté the aromatics
Sauté your tomatoes, onions, cashews and ginger in oil on med-high heat for 5-6 minutes.
Cool and blend the sauce base
Remove from the heat and allow to cool, once cooled purée in a blender with 4 tbsps of water, until smooth.
Fry the marinated chicken
Fry your marinated chicken in the butter for 5 minutes or until all the water it releases evaporates.
Add tomato purée and salt
Add in salt and tomato purée and cook that down for a further 3 minutes.
Strain and add the blended sauce
Strain your tomato and onion mixture into the pan using a sieve and stir well.
Add fenugreek leaves
Add in your fenugreek leaves and cook for a further 2 minutes on med-low heat.
Finish with cream and butter
Turn the gas off and stir in your double cream and some more butter!
Garnish and serve
Serve immediately and garnish with chopped coriander and some more cream!
Storage
Tastes even better the next day as flavors develop. Cool completely before freezing.
Notes
• Serve with garlic naan, roti, or steamed basmati rice
• Can be made ahead and reheated gently
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