Butter chicken

Butter chicken

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

In contrast to other regional Indian dishes, butter chicken is a relative newcomer, being only about fifty years old. Today, it is one of the most popular dishes in the Indian repertoire. Traditionally cooked in a tandoor clay oven, its smoky flavour, combined with a sweetish tomato sauce and contrasted with bitter fenugreek leaves, appeals to many palates. Serve with hot Naan.

Ingredients

Quantity Ingredient
1kg boneless, skinless chicken thighs, each cut into 5 cm pieces
pouring cream, to garnish
dried fenugreek leaves, to garnish
salted butter, to garnish

Marinade

Quantity Ingredient
185g plain yoghurt
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon chilli powder
1 teaspoon Garam masala
1/2 teaspoon freshly ground whole mace
tandoori colour, (See note)
1/2-1 teaspoon salt, or to taste

Sauce

Quantity Ingredient
4 large ripe tomatoes, chopped
125g tomato paste
1/2-1 teaspoon salt, or to taste
1 tablespoon sugar
1 teaspoon chilli powder
2 tablespoons dried fenugreek leaves
50g salted butter
60ml pouring cream
1 tablespoon Ginger paste
1 tablespoon Garlic paste

To serve

Quantity Ingredient
Naan

Method

  1. To make the marinade, mix together the yoghurt, ginger and garlic pastes, chilli powder, garam masala, mace, tandoori colour and salt in a large bowl.
  2. Add the chicken pieces to the marinade and stir to coat well. Cover and put in the refrigerator to marinate for at least 4 hours.
  3. Preheat the oven to 220°C.
  4. Remove the chicken from the marinade and put in a roasting tin. Cook in the oven for about 15–20 minutes, or until cooked through. Alternatively, preheat a barbecue or chargrill plate to medium. Sear the chicken pieces for about 1 minute on each side, then cook over a medium heat for about 6 minutes, or until cooked through. Take care not to overcook or the chicken will dry out. Set aside.
  5. To make the sauce, mix together the tomato, tomato paste, salt, sugar, chilli powder and fenugreek leaves in a large heavy-based saucepan over a high heat. Bring to a boil, reduce the heat to low, then cover and simmer for 20 minutes.
  6. Remove from the heat and strain the tomato mixture through a mesh strainer into a heatproof bowl. Scrape the side of the strainer for any residue and press down hard with the back of a spoon so that as much of the tomato mixture as possible goes through. Set aside.
  7. Continue making the sauce. In a medium saucepan, heat the butter and cream over a medium heat, stirring frequently. Stir in the ginger and garlic pastes and cook for 5 minutes, stirring occasionally. Add the strained tomato mixture and stir to combine and heat through.
  8. Add the cooked chicken to the sauce and simmer for a further 5 minutes.
  9. Garnish with a swirl of cream, a few fenugreek leaves and a knob of butter, and serve.

Note:

  • Tandoori colour is an Indian food colouring that has no taste. You can buy it in Indian grocery stores.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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