1Take chicken tenders, cut them in half, and put them into a bowl.
2Take chicken tenders, cut them in half, and put them into a bowl.
3Take chicken tenders, cut them in half, and put them into a bowl.
4Slice chicken breast down the middle and cut into smaller cubes, or if using thighs, cut into four pieces, or keep legs whole.
5Slice chicken breast down the middle and cut into smaller cubes, or if using thighs, cut into four pieces, or keep legs whole.
6Slice chicken breast down the middle and cut into smaller cubes, or if using thighs, cut into four pieces, or keep legs whole.
7Add salt, pepper, a teaspoon of fresh turmeric, a teaspoon of cumin, a teaspoon of ground coriander, cayenne pepper, and fresh Garam Masala to the chicken.
8Add salt, pepper, a teaspoon of fresh turmeric, a teaspoon of cumin, a teaspoon of ground coriander, cayenne pepper, and fresh Garam Masala to the chicken.
9Add salt, pepper, a teaspoon of fresh turmeric, a teaspoon of cumin, a teaspoon of ground coriander, cayenne pepper, and fresh Garam Masala to the chicken.
10Add three tablespoons of yogurt and a little bit of oil to the chicken and mix well to marinate.
11Add three tablespoons of yogurt and a little bit of oil to the chicken and mix well to marinate.
12Add three tablespoons of yogurt and a little bit of oil to the chicken and mix well to marinate.
13Heat a pan until smoking and add oil, then add sliced red onions.
14Heat a pan until smoking and add oil, then add sliced red onions.
15Heat a pan until smoking and add oil, then add sliced red onions.
16Bash a couple of cardamom seeds under a knife to open them up and release their fragrance, then add them to the pan with the onions.
17Bash a couple of cardamom seeds under a knife to open them up and release their fragrance, then add them to the pan with the onions.
18Bash a couple of cardamom seeds under a knife to open them up and release their fragrance, then add them to the pan with the onions.
19Spread the onions up the side of the pan to caramelize them quickly.
20Spread the onions up the side of the pan to caramelize them quickly.
21Spread the onions up the side of the pan to caramelize them quickly.
22Slice ginger into halves and add to the pan with onions.
23Slice ginger into halves and add to the pan with onions.
24Slice ginger into halves and add to the pan with onions.
25Add chili with seeds in for more heat to the pan.
26Add chili with seeds in for more heat to the pan.
27Add chili with seeds in for more heat to the pan.
28Add three cloves of garlic to the pan once onions start to break down.
29Add three cloves of garlic to the pan once onions start to break down.
30Add three cloves of garlic to the pan once onions start to break down.
31Add butter to the onions, turn up the gas, and let it caramelize.
32Add butter to the onions, turn up the gas, and let it caramelize.
33Add butter to the onions, turn up the gas, and let it caramelize.
34Add cilantro stalks to the pan.
35Add cilantro stalks to the pan.
36Add cilantro stalks to the pan.
37Lightly dust the onions with garam masala, turmeric, cumin, and cayenne pepper to toast the spices.
38Lightly dust the onions with garam masala, turmeric, cumin, and cayenne pepper to toast the spices.
39Lightly dust the onions with garam masala, turmeric, cumin, and cayenne pepper to toast the spices.
40In a separate pan, start cooking the marinated chicken until it gets a nice color.
41In a separate pan, start cooking the marinated chicken until it gets a nice color.
42In a separate pan, start cooking the marinated chicken until it gets a nice color.
43Add half a jar of tomato sauce to the caramelized onion mixture and bring to a boil.
44Add half a jar of tomato sauce to the caramelized onion mixture and bring to a boil.
45Add half a jar of tomato sauce to the caramelized onion mixture and bring to a boil.
46Add double cream to the sauce and bring it back to a boil.
47Add double cream to the sauce and bring it back to a boil.
48Add double cream to the sauce and bring it back to a boil.
49Taste the sauce and add more salt and a touch of lemon juice to brighten the flavor.
50Taste the sauce and add more salt and a touch of lemon juice to brighten the flavor.
51Taste the sauce and add more salt and a touch of lemon juice to brighten the flavor.
52Pour the sauce mixture into a blender and blend on low for about 30 seconds until smooth.
53Pour the sauce mixture into a blender and blend on low for about 30 seconds until smooth.
54Pour the sauce mixture into a blender and blend on low for about 30 seconds until smooth.
55Return the blended sauce to the pan, adding any extra marinade.
56Return the blended sauce to the pan, adding any extra marinade.
57Return the blended sauce to the pan, adding any extra marinade.
58Pass the sauce through a sieve, using the back of a ladle to squeeze it through, to remove whole spices and create a velvety texture.
59Pass the sauce through a sieve, using the back of a ladle to squeeze it through, to remove whole spices and create a velvety texture.
60Pass the sauce through a sieve, using the back of a ladle to squeeze it through, to remove whole spices and create a velvety texture.
61Add the cooked chicken to the smooth sauce.
62Add the cooked chicken to the smooth sauce.
63Add the cooked chicken to the smooth sauce.
64Add a couple of knobs of butter to the sauce and return to low heat.
65Add a couple of knobs of butter to the sauce and return to low heat.
66Add a couple of knobs of butter to the sauce and return to low heat.
67Add lemon zest to the chicken and sauce for a fragrant finish.
68Add lemon zest to the chicken and sauce for a fragrant finish.
69Add lemon zest to the chicken and sauce for a fragrant finish.
70Work the butter into the sauce with a spoon without boiling it.
71Work the butter into the sauce with a spoon without boiling it.
72Work the butter into the sauce with a spoon without boiling it.
73Correct the seasoning by adding a touch more salt and pepper.
74Correct the seasoning by adding a touch more salt and pepper.
75Correct the seasoning by adding a touch more salt and pepper.
76Slice fresh cilantro tops and add them to the butter chicken.
77Slice fresh cilantro tops and add them to the butter chicken.
78Slice fresh cilantro tops and add them to the butter chicken.
79Serve the butter chicken with steaming rice or homemade chapattis.
80Serve the butter chicken with steaming rice or homemade chapattis.
81Serve the butter chicken with steaming rice or homemade chapattis.
Ingredients
chicken tenders
chicken tenders
chicken tenders
chicken breast
chicken breast
chicken breast
chicken thighs
chicken thighs
chicken thighs
chicken legs
chicken legs
chicken legs
salt
salt
salt
pepper
pepper
pepper
1 teaspoon fresh turmeric
1 teaspoon fresh turmeric
1 teaspoon fresh turmeric
1 teaspoon cumin
1 teaspoon cumin
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground coriander
1 teaspoon ground coriander
cayenne pepper
cayenne pepper
cayenne pepper
fresh Garam Masala (16 to 20 spices mix)
fresh Garam Masala (16 to 20 spices mix)
fresh Garam Masala (16 to 20 spices mix)
3 tablespoons yogurt
3 tablespoons yogurt
3 tablespoons yogurt
oil
oil
oil
red onion
red onion
red onion
grapeseed oil
grapeseed oil
grapeseed oil
cardamom seeds
cardamom seeds
cardamom seeds
ginger
ginger
ginger
chili
chili
chili
3 garlic cloves
3 garlic cloves
3 garlic cloves
butter
butter
butter
fresh cilantro stalks
fresh cilantro stalks
fresh cilantro stalks
fresh cilantro tops
fresh cilantro tops
fresh cilantro tops
garam masala
garam masala
garam masala
turmeric
turmeric
turmeric
cumin
cumin
cumin
cayenne
cayenne
cayenne
0.5 jar tomato sauce
0.5 jar tomato sauce
0.5 jar tomato sauce
double cream
double cream
double cream
lemon juice
lemon juice
lemon juice
lemon zest
lemon zest
lemon zest
Equipment
bowlpanblendersieveladle
Tips
Marinate the chicken the night before for deeper flavor and color.
Add more butter if the curry is too hot, as butter is a cooling agent.
Use cilantro stalks in the sauce and tops for garnish.
Do not boil the sauce after adding butter; gently work it into the sauce.