# My Kinda Butter Chicken

Jamie Oliver's take on butter chicken is a delicious and super quick version that can be made any day of the week.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 700 g fresh tomatoes, whole
- chilies
- 2 tablespoons garam masala
- 8 garlic cloves
- 2 ginger, thumb-sized pieces
- salt
- pepper
- 2 tablespoons yogurt
- chicken breast
- oil
- 2 tablespoons cashew butter
- 500 ml boiling water
- 1.5 chili
- 2 teaspoons mango chutney
- 3 tablespoons yogurt
- coriander
- rice
- chickpeas

## Instructions

1. Place a pan on high heat and add 700g of whole fresh tomatoes. Scald, char, and blacken the skins of the tomatoes.
2. Split the chilies in half and remove the seeds with the tip of a knife. Add the chilies to the pan with the tomatoes.
3. Once the tomatoes are black all over and their skins are naturally peeling off, remove them and the chilies from the pan and let them cool down. You can cover them to let them steam a little.
4. Prepare the marinade by adding two tablespoons of garam masala to a bowl or platter.
5. Grate eight cloves of garlic into the bowl.
6. Scrape the skin off two thumb-sized pieces of ginger and grate them into the bowl.
7. Season the marinade with salt and pepper.
8. Add two tablespoons of yogurt to the marinade.
9. Score the thick end of the chicken breast about half a centimeter to a centimeter thick to allow the marinade to penetrate quicker.
10. Marinade the chicken, ensuring it gets into all the slits and cuts. Let it marinade for about 10 minutes.
11. Heat a pan with a little bit of oil.
12. Place the chicken straight into the hot oil and fry until dark and golden. Cook the chicken for about 8 to 10 minutes.
13. While the chicken is frying, peel the skins and remove the stalks from the cooled tomatoes. Keep the chilies to one side.
14. Gather all the peeled tomato skins and put them in your hand as they contain pure flavor.
15. Remove the cooked chicken from the pan and place it on a board.
16. To make the sauce, use the pan juices from cooking the chicken.
17. Add the peeled tomatoes and all their juices into the pan.
18. Stir in two tablespoons of cashew butter.
19. Add 500ml of boiling water to help the sauce simmer down and thicken.
20. Use a fork to squash all the tomatoes and let the sauce boil vigorously for a couple of minutes.
21. Add one and a half chilies to the sauce. If you want to reduce the spice, add two teaspoons of mango chutney.
22. Add the cooked chicken, cut into big chunks, to the sauce and let it simmer.
23. Spoon three tablespoons of yogurt through the sauce.
24. Garnish with a little bit of coriander on top.
25. Serve the butter chicken with rice and chickpeas.

## Equipment

- pan
- knife
- grater
- spoon
- bowl
- fork
- board

## Tips

- To take the edge off the spice, add mango chutney.
- Score the chicken breast to allow the marinade to penetrate quicker.
- Save the tomato skins and juices for pure flavor in the sauce.

## Source

- Original video: https://www.facebook.com/share/v/18P8eerdjt/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/4837f310-7a1e-499b-b5c3-2cfb52c5fad4
- Extracted: 2026-02-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt