Butter Chicken

Serves 1
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Directions

  1. 1Mix half of the ginger and garlic with turmeric, cumin, coriander, garam masala, chili, and salt in a large bowl.
  2. 2Mix half of the ginger and garlic with turmeric, cumin, coriander, garam masala, chili, and salt in a large bowl.
  3. 3Mix half of the ginger and garlic with turmeric, cumin, coriander, garam masala, chili, and salt in a large bowl.
  4. 4Stir in the lemon juice and yogurt.
  5. 5Stir in the lemon juice and yogurt.
  6. 6Stir in the lemon juice and yogurt.
  7. 7Add the chicken and mix until well coated in the marinade.
  8. 8Add the chicken and mix until well coated in the marinade.
  9. 9Add the chicken and mix until well coated in the marinade.
  10. 10Cover and refrigerate the chicken for 3 hours to overnight.
  11. 11Cover and refrigerate the chicken for 3 hours to overnight.
  12. 12Cover and refrigerate the chicken for 3 hours to overnight.
  13. 13Heat half the butter and oil in a heavy based saucepan over medium-high heat.
  14. 14Heat half the butter and oil in a heavy based saucepan over medium-high heat.
  15. 15Heat half the butter and oil in a heavy based saucepan over medium-high heat.
  16. 16Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.
  17. 17Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.
  18. 18Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.
  19. 19Add the cardamom, cloves, and bay leaves and stir through to infuse the butter.
  20. 20Add the cardamom, cloves, and bay leaves and stir through to infuse the butter.
  21. 21Add the cardamom, cloves, and bay leaves and stir through to infuse the butter.
  22. 22Then add the turmeric, cumin, garam masala, chili powder, and coriander. Season with salt and cook for 5 minutes, stirring often.
  23. 23Then add the turmeric, cumin, garam masala, chili powder, and coriander. Season with salt and cook for 5 minutes, stirring often.
  24. 24Then add the turmeric, cumin, garam masala, chili powder, and coriander. Season with salt and cook for 5 minutes, stirring often.
  25. 25Stir in the cashews, and cook until starting to toast.
  26. 26Stir in the cashews, and cook until starting to toast.
  27. 27Stir in the cashews, and cook until starting to toast.
  28. 28Pour in the water and deglaze the pan, then add the tomatoes.
  29. 29Pour in the water and deglaze the pan, then add the tomatoes.
  30. 30Pour in the water and deglaze the pan, then add the tomatoes.
  31. 31Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).
  32. 32Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).
  33. 33Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).
  34. 34Remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.
  35. 35Remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.
  36. 36Remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.
  37. 37Return the sauce to the saucepan over a low heat.
  38. 38Return the sauce to the saucepan over a low heat.
  39. 39Return the sauce to the saucepan over a low heat.
  40. 40Stir through the remaining butter and the cream.
  41. 41Stir through the remaining butter and the cream.
  42. 42Stir through the remaining butter and the cream.
  43. 43Season to taste with the caster sugar.
  44. 44Season to taste with the caster sugar.
  45. 45Season to taste with the caster sugar.
  46. 46Preheat a BBQ grill to high heat.
  47. 47Preheat a BBQ grill to high heat.
  48. 48Preheat a BBQ grill to high heat.
  49. 49Cook the chicken slices for 5-6 minutes, turning to char well on both sides.
  50. 50Cook the chicken slices for 5-6 minutes, turning to char well on both sides.
  51. 51Cook the chicken slices for 5-6 minutes, turning to char well on both sides.
  52. 52Remove the chicken from the grill and add it to the sauce.
  53. 53Remove the chicken from the grill and add it to the sauce.
  54. 54Remove the chicken from the grill and add it to the sauce.
  55. 55Stir through over low heat for a few minutes, until heated hot.
  56. 56Stir through over low heat for a few minutes, until heated hot.
  57. 57Stir through over low heat for a few minutes, until heated hot.
  58. 58Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.
  59. 59Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.
  60. 60Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.

Ingredients

  • 1 thumb size piece fresh ginger, finely grated
  • 1 thumb size piece fresh ginger, finely grated
  • 1 thumb size piece fresh ginger, finely grated
  • 6 cloves garlic, finely grated
  • 6 cloves garlic, finely grated
  • 6 cloves garlic, finely grated
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp kashmiri chilli powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 juice of 1 lemon lemon juice
  • 1 juice of 1 lemon lemon juice
  • 1 juice of 1 lemon lemon juice
  • 120 ml greek yogurt
  • 120 ml greek yogurt
  • 120 ml greek yogurt
  • 8 chicken thigh fillets, sliced
  • 8 chicken thigh fillets, sliced
  • 8 chicken thigh fillets, sliced
  • kasoori methi, for garnish
  • kasoori methi, for garnish
  • kasoori methi, for garnish
  • coriander leaves, for garnish
  • coriander leaves, for garnish
  • coriander leaves, for garnish
  • 2 tbs peanut oil
  • 2 tbs peanut oil
  • 2 tbs peanut oil
  • 100 g unsalted butter
  • 100 g unsalted butter
  • 100 g unsalted butter
  • 1 red onion, finely diced
  • 1 red onion, finely diced
  • 1 red onion, finely diced
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 dried bay leaves
  • 2 dried bay leaves
  • 3 whole cloves
  • 3 whole cloves
  • 3 whole cloves
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground turmeric
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tsp kashmiri chilli powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp kashmiri chilli powder
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • sea salt, to season
  • sea salt, to season
  • sea salt, to season
  • 60 g cashews
  • 60 g cashews
  • 60 g cashews
  • 250 ml water
  • 250 ml water
  • 250 ml water
  • 400 g can crushed tomatoes
  • 400 g can crushed tomatoes
  • 400 g can crushed tomatoes
  • 100 ml thickened cream
  • 100 ml thickened cream
  • 100 ml thickened cream
  • 1 - 2 tbsp caster sugar, to taste
  • 1 - 2 tbsp caster sugar, to taste
  • 1 - 2 tbsp caster sugar, to taste

Equipment

tandoor oven (or barbecue or oven's broiler)heavy based saucepanblenderBBQ grill

Tips

  • Butter chicken is meant to be mild, creamy and balanced.
  • Kashmiri chili powder is more for color than heat.
  • Traditionally, the chicken is cooked twice: marinated and cooked in a tandoor first.
  • If you don't have a tandoor, a barbecue or oven's broiler can be used.