Directions
- 1Take chicken tenders, cut them in half, and put them into a bowl.
- 2Slice chicken breast down the middle and cut into smaller cubes, or if using thighs, cut into four pieces, or keep legs whole.
- 3Add 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.
- 4Add three tablespoons of yogurt and a little bit of oil to the chicken and mix well to marinate.
- 5Heat a pan until smoking and add oil, then add sliced red onions.
- 6Bash 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.
- 7Spread the onions up the side of the pan to caramelize them quickly.
- 8Slice ginger into halves and add to the pan with onions.
- 9Add chili with seeds in for more heat to the pan.
- 10Add three cloves of garlic to the pan once onions start to break down.
- 11Add butter to the onions, turn up the gas, and let it caramelize.
- 12Add cilantro stalks to the pan.
- 13Lightly dust the onions with garam masala, turmeric, cumin, and cayenne pepper to toast the spices.
- 14In a separate pan, start cooking the marinated chicken until it gets a nice color.
- 15Add half a jar of tomato sauce to the caramelized onion mixture and bring to a boil.
- 16Add double cream to the sauce and bring it back to a boil.
- 17Taste the sauce and add more salt and a touch of lemon juice to brighten the flavor.
- 18Pour the sauce mixture into a blender and blend on low for about 30 seconds until smooth.
- 19Return the blended sauce to the pan, adding any extra marinade.
- 20Pass the sauce through a sieve, using the back of a ladle to squeeze it through, to remove whole spices and create a velvety texture.
- 21Add the cooked chicken to the smooth sauce.
- 22Add a couple of knobs of butter to the sauce and return to low heat.
- 23Add lemon zest to the chicken and sauce for a fragrant finish.
- 24Work the butter into the sauce with a spoon without boiling it.
- 25Correct the seasoning by adding a touch more salt and pepper.
- 26Slice fresh cilantro tops and add them to the butter chicken.
- 27Serve the butter chicken with steaming rice or homemade chapattis.
Ingredients
- chicken tenders
- chicken breast
- chicken thighs
- chicken legs
- salt
- pepper
- 1 teaspoon fresh turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- cayenne pepper
- fresh Garam Masala (16 to 20 spices mix)
- 3 tablespoons yogurt
- oil
- red onion
- grapeseed oil
- cardamom seeds
- ginger
- chili
- 3 garlic cloves
- butter
- fresh cilantro stalks
- fresh cilantro tops
- garam masala
- turmeric
- cumin
- cayenne
- 0.5 jar tomato sauce
- double cream
- lemon juice
- 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.
- For a quicker cook, use chicken breast.
- For richer flavor, use chicken thighs.
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