Butter Chicken
Serves 1
Directions
- 1Start by marinating chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
- 2Start by marinating chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
- 3Start by marinating chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
- 4Heat up vegetable oil with 1 tbsp of butter in a pan.
- 5Heat up vegetable oil with 1 tbsp of butter in a pan.
- 6Heat up vegetable oil with 1 tbsp of butter in a pan.
- 7Fry the chicken in batches until charred and crispy on both sides.
- 8Fry the chicken in batches until charred and crispy on both sides.
- 9Fry the chicken in batches until charred and crispy on both sides.
- 10Remove the chicken from the pan.
- 11Remove the chicken from the pan.
- 12Remove the chicken from the pan.
- 13In the same pan, fry sliced onions for 5 minutes until softened.
- 14In the same pan, fry sliced onions for 5 minutes until softened.
- 15In the same pan, fry sliced onions for 5 minutes until softened.
- 16Add a cinnamon stick and some cardamom pods to the onions.
- 17Add a cinnamon stick and some cardamom pods to the onions.
- 18Add a cinnamon stick and some cardamom pods to the onions.
- 19Add a splash of water to the onions and spices.
- 20Add a splash of water to the onions and spices.
- 21Add a splash of water to the onions and spices.
- 22Once the water has evaporated, add salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric to the pan and fry for 1 minute.
- 23Once the water has evaporated, add salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric to the pan and fry for 1 minute.
- 24Once the water has evaporated, add salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric to the pan and fry for 1 minute.
- 25Add tinned peeled tomatoes, green chilies, and fresh coriander to the pan.
- 26Add tinned peeled tomatoes, green chilies, and fresh coriander to the pan.
- 27Add tinned peeled tomatoes, green chilies, and fresh coriander to the pan.
- 28Add 300ml of water to the sauce.
- 29Add 300ml of water to the sauce.
- 30Add 300ml of water to the sauce.
- 31Cover the pan and let the sauce reduce for about 10 minutes.
- 32Cover the pan and let the sauce reduce for about 10 minutes.
- 33Cover the pan and let the sauce reduce for about 10 minutes.
- 34Take out the cinnamon stick and cardamom pods from the sauce.
- 35Take out the cinnamon stick and cardamom pods from the sauce.
- 36Take out the cinnamon stick and cardamom pods from the sauce.
- 37Blend the sauce until it's nice and smooth using an immersion blender.
- 38Blend the sauce until it's nice and smooth using an immersion blender.
- 39Blend the sauce until it's nice and smooth using an immersion blender.
- 40Add 1 tbsp of butter to the blended sauce and mix until it melts.
- 41Add 1 tbsp of butter to the blended sauce and mix until it melts.
- 42Add 1 tbsp of butter to the blended sauce and mix until it melts.
- 43Add the seared chicken back into the sauce.
- 44Add the seared chicken back into the sauce.
- 45Add the seared chicken back into the sauce.
- 46If the sauce is too thick, add a splash of water.
- 47If the sauce is too thick, add a splash of water.
- 48If the sauce is too thick, add a splash of water.
- 49Let the chicken finish cooking in the sauce for a few minutes.
- 50Let the chicken finish cooking in the sauce for a few minutes.
- 51Let the chicken finish cooking in the sauce for a few minutes.
- 52Finish the dish by adding double cream, saving a few tablespoons for garnish.
- 53Finish the dish by adding double cream, saving a few tablespoons for garnish.
- 54Finish the dish by adding double cream, saving a few tablespoons for garnish.
- 55Add dried fenugreek leaves to the dish.
- 56Add dried fenugreek leaves to the dish.
- 57Add dried fenugreek leaves to the dish.
- 58Garnish with chopped coriander and the saved cream.
- 59Garnish with chopped coriander and the saved cream.
- 60Garnish with chopped coriander and the saved cream.
Ingredients
- 1 kg chicken thighs
- 1 kg chicken thighs
- 1 kg chicken thighs
- 3 tbsp full fat yogurt
- 3 tbsp full fat yogurt
- 3 tbsp full fat yogurt
- 1 tbsp ginger and garlic paste
- 1 tbsp ginger and garlic paste
- 1 tbsp ginger and garlic 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 peeled tomatoes
- 1 tin peeled tomatoes
- 1 tin peeled tomatoes
- 2 -4 green chillies
- 2 -4 green chillies
- 2 -4 green chillies
- 1 handful fresh coriander
- 1 handful fresh coriander
- 1 handful fresh coriander
- 200 ml double cream
- 200 ml double cream
- 200 ml double cream
- 1 tsp dried fenugreek leaves
- 1 tsp dried fenugreek leaves
- 1 tsp dried fenugreek leaves
Equipment
pantongswooden spoonimmersion blender
Tips
- Charring the chicken gives the dish a nice smokey flavor and depth.
- Adding water to onions prevents them from browning, you want onions to add a sweet, caramelized note.
- Using peeled tomatoes results in a smoother sauce, you can also use passata.