Butter Chicken

Every time we chose Indian for dinner, Butter Chicken was the dish I would choose at the restaurant to contribute to the evening meal. I tried to recreate the dish using pre-made jars from the stores but found they never tasted quite the same as the restaurant.  With my restaurant-style Butter Chicken cravings costing me lots of money, I decided to try and find a recipe that I could prepare at home to indulge in this comfort dish at a fraction of the cost.

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Prep & Cooking Time – 45 minutes + marinating time | Serves – 4

INGREDIENTS

for the marinade
– 600g chicken breast or thigh, diced
– 3 Tablespoons lemon juice
– 170g (one standard tub) of natural yoghurt
– 2 teaspoons minced ginger
– 2 teaspoons minced garlic
– 3 Tablespoons Tandoori paste

for the gravy
– 3 Tablespoon butter
– 2 cardamoms
– 1 cinnamon stick
– 2 cloves
– 400g (1 can) of tomato puree
– 1 Tablespoon tomato paste
– 1 teaspoon garam masala
– 1 Tablespoon honey
– 1Tablespoon dried fenugreek leaves (optional)
– 250ml thickened cream

METHOD

Step 1. Combine chicken, lemon juice, salt, chilli powder, yoghurt, ginger, garlic and tandoori paste in a bowl. Leave to marinade for at least an hour but for best results, leave to marinade overnight.

KBD_6289 Step 2. Once marinated, lay it out on a baking tray to cook under a grill, set to high to brown the chicken.

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Step 3. Once one side of the diced chicken is browned, turn the chicken over to cook the other side.

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Step 4. While the chicken is grilling, prepare the gravy by melting butter in a saucepan on medium heat. Then add cardamoms, cinnamon stick and cloves, stirring for one minute.

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Step 5. Add tomato puree and tomato paste then leave to simmer on low heat for 15 minutes with the lid half covered. During this time, the sauce will thicken.

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Step 6. Add the rest if the ingredients (garam masala, honey, fenugreek leaves and thickened cream) as well as the grilled chicken to the saucepan and let it simmer for a further 15 minutes.

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Step 7. Serve and garnish with coriander or butter.

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* Inspired by Rasa Malaysia’s Butter Chicken recipe *

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