Butter Chicken Curry
A rich, creamy dish originating from north western India and eastern Pakistan. You can vary the spices used between mild to very spicy, its a very popular dish and I hope you like it.
- 800g skinless
- boneless chicken cut into pieces
- 2 peeled garlic cloves
- finely crushed
- 2cm peeled ginger
- finely grated
- ½ tsp salt
- ½ – 1 tsp hot chilli powder
- 1½ tsp lemon juice
- 75ml natural yoghurt
- ½ tsp garam masala
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1-2 tbsp vegetable oil
- 1½ tbsp ghee or melted unsalted butter
- 2 peeled garlic cloves
- finely crushed / chopped
- 2cm stick peeled ginger
- finely chopped
- Seeds from 1 cardamom pod
- lightly crushed
- 2 cloves
- 1 tsp ground coriander
- 1 -2 tsp garam masala
- 1 tsp ground turmeric
- 1 – 3 tsp hot chilli powder(careful when touching)
- 275ml tomato purée
- 1 tbsp lemon juice
- 40g unsalted butter
- 100ml double cream
- 1 tbsp chopped coriander for garnish
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
In a bowl, add the cut chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge for at least 1 hour.
Mix in the garam masala, tumeric, cumin and yohurt and add to the chicken, make sure that the chicken is well coated with the mixture. Cover and marinate for at least another 2-3 hours in the fridge although overnight is preferable.
When the marinating is finished, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them for 8-10 mins.
Remove the chicken from the oven and brush with a little oil and turn then over.
Put back into the over and bake for another 10-12 mins or until the the chicken is just cooked through.
For the sauce, heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry for 1-2 minutes.
Then add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying for another 1-2 minutes.
Stir in the tomato puree with the lemon juice and cook for a further 1-2 minutes.
Add the already cooked chicken pieces and the butter and gently stir until the butter has melted and the sauce becomes smooth.
Add more seasoning if neccesary and when ready serve and garnish with chopped corriander.
When finished and put in a bowl or plate, pour some yogurt to give it a little bitter taste for a better result.
Serve the curry with rice or naan bread.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.