EASY BUTTER CHICKEN

Serves 1
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Directions

  1. 1Marinate the chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
  2. 2Marinate the chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
  3. 3Marinate the chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
  4. 4Heat up vegetable oil with 1 tbsp of butter and fry the chicken in batches till charred and crispy on both sides.
  5. 5Heat up vegetable oil with 1 tbsp of butter and fry the chicken in batches till charred and crispy on both sides.
  6. 6Heat up vegetable oil with 1 tbsp of butter and fry the chicken in batches till charred and crispy on both sides.
  7. 7Remove the chicken from the pan.
  8. 8Remove the chicken from the pan.
  9. 9Remove the chicken from the pan.
  10. 10In the same pan, fry onions for 5 minutes until softened.
  11. 11In the same pan, fry onions for 5 minutes until softened.
  12. 12In the same pan, fry onions for 5 minutes until softened.
  13. 13Add cardamom pods and cinnamon along with a splash of water.
  14. 14Add cardamom pods and cinnamon along with a splash of water.
  15. 15Add cardamom pods and cinnamon along with a splash of water.
  16. 16Once the water has evaporated, add the ground spices (salt, pepper, cumin, coriander, red chilli, garam masala, turmeric) and fry for 1 minute.
  17. 17Once the water has evaporated, add the ground spices (salt, pepper, cumin, coriander, red chilli, garam masala, turmeric) and fry for 1 minute.
  18. 18Once the water has evaporated, add the ground spices (salt, pepper, cumin, coriander, red chilli, garam masala, turmeric) and fry for 1 minute.
  19. 19Add peeled plum tomatoes, 300ml of water, chopped coriander, and green chillies.
  20. 20Add peeled plum tomatoes, 300ml of water, chopped coriander, and green chillies.
  21. 21Add peeled plum tomatoes, 300ml of water, chopped coriander, and green chillies.
  22. 22Pop the lid on and simmer for 10 minutes.
  23. 23Pop the lid on and simmer for 10 minutes.
  24. 24Pop the lid on and simmer for 10 minutes.
  25. 25Remove the cardamom pods and cinnamon stick.
  26. 26Remove the cardamom pods and cinnamon stick.
  27. 27Remove the cardamom pods and cinnamon stick.
  28. 28Blend the sauce until smooth.
  29. 29Blend the sauce until smooth.
  30. 30Blend the sauce until smooth.
  31. 31Add a tbsp of butter and mix it through till it melts.
  32. 32Add a tbsp of butter and mix it through till it melts.
  33. 33Add a tbsp of butter and mix it through till it melts.
  34. 34Add the chicken back into the sauce.
  35. 35Add the chicken back into the sauce.
  36. 36Add the chicken back into the sauce.
  37. 37Stir in the cream, saving a few tbsp for garnish.
  38. 38Stir in the cream, saving a few tbsp for garnish.
  39. 39Stir in the cream, saving a few tbsp for garnish.
  40. 40Let the chicken finish cooking for a few minutes.
  41. 41Let the chicken finish cooking for a few minutes.
  42. 42Let the chicken finish cooking for a few minutes.
  43. 43Top with chopped coriander and methi (dried fenugreek leaves).
  44. 44Top with chopped coriander and methi (dried fenugreek leaves).
  45. 45Top with chopped coriander and methi (dried fenugreek leaves).

Ingredients

  • 1 kg chicken thighs, cut into pieces
  • 1 kg chicken thighs, cut into pieces
  • 1 kg chicken thighs, cut into pieces
  • 3 tbsp full fat yogurt
  • 3 tbsp full fat yogurt
  • 3 tbsp full fat yogurt
  • 1 tbsp garlic and ginger paste
  • 1 tbsp garlic and ginger paste
  • 1 tbsp garlic and ginger paste
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 0.25 tsp garam masala
  • 0.25 tsp garam masala
  • 0.25 tsp garam masala
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 4 tbsp vegetable oil
  • 4 tbsp vegetable oil
  • 4 tbsp vegetable oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 cardamom pods
  • 3 cardamom pods
  • 3 cardamom pods
  • 1 tin of peeled tomatoes
  • 1 tin of peeled tomatoes
  • 1 tin of peeled tomatoes
  • 2 -4 green chillies
  • 2 -4 green chillies
  • 2 -4 green chillies
  • 1 large handful fresh coriander
  • 1 large handful fresh coriander
  • 1 large handful fresh coriander
  • 300 ml water
  • 300 ml water
  • 300 ml water
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 1 tsp methi (dried fenugreek leaves)
  • 1 tsp methi (dried fenugreek leaves)
  • 1 tsp methi (dried fenugreek leaves)
  • onions
  • onions
  • onions

Equipment

panblender

Tips

  • Charring the chicken gives the dish a nice smokey flavour and depth.
  • Adding water to onions prevents them from browning, you want onions to add a sweet, caramelised note.
  • Using peeled tomatoes results in a smoother sauce, you can also use passata.
EASY BUTTER CHICKEN | Clip Recipe