India

Butter Chicken

Posted by Seema Pankhania on

Now, this isn’t a national dish, but it sure is popular in India and across the world. Butter chicken was created by chance in Delhi, when leftover tandoori chicken was mixed with a butter-rich tomato gravy. If you don’t have a tandoor oven (but really, who does?), turn up the grill to the highest setting and you will get that authentic butter chicken!

Also, really try to get the dried fenugreek leaves! They will give that restaurant taste which will be severely lacking if you miss it out! (mine only cost a pound from my local Indian store! )

TOP TIP: Use the tomato curry base for any other vegetables or even to make butter paneer! Make paneer fresh and use the fried paneer recipe in my chilli paneer, then mix it in when you would otherwise add chicken.

Here are some more progress pics to guide you along (full video coming soon!)

Serves: 6

Ingredients

For the chicken marinade:

  • 800g chicken thigh, cut into bite sized pieces
  • 1 cup (250ml) plain yogurt
  • 1 ½ tablespoons minced garlic
  • 2 teaspoons lemon juice
  • 1 tablespoon minced ginger 
  • 1-2 green chillies, finely minced
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chilli powder
  • 1 teaspoon of salt

For the curry:

  • 4 tablespoons ghee (or 3 tablespoons butter + 1 tablespoon oil)
  • 1 large onion, sliced
  • 1 star anise
  • 1 cinnamon stick
  • 3-4 cloves
  • ½ teaspoon cumin seeds
  • 2 tablespoons garlic, minced or finely grated
  • 1 tablespoon ginger, minced or finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 400g crushed canned tomatoes
  • 2 teaspoon red chilli powder (adjust to your taste preference)
  • 2 ½ teaspoon salt (or to taste)
  • 250ml double cream
  • 2 tablespoons kasoori methi (dried fenugreek leaves)
  • Coriander (optional as garnish) 

Method

  1. Preheat the grill to the hottest setting.
  2. Mix all the marinade ingredients to coat the chicken. 
  3. Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
  4. Heat the ghee and add cumin seeds, cinnamon stick, cloves and star anise.
  5. Once the cumin seeds start to sizzle, add the onions.
  6. Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
  7. Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
  8. Add the crushed tomatoes and cook for 20—30 minutes on a low heat.
  9. Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
  10. Taste and adjust seasoning if necessary.
  11. Garnish with coriander and serve with rice and fresh naan.

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