Butter Chicken Recipe


the chicken

800 grams boneless and skinless chicken cut into bite size pieces - about 1 3/4 pounds

for the marinade 

120 grams Greek yogurt

2 inches of ginger grated

5 garlic clove

1 tablespoon coconut oil

1 lemon juiced

3 tsp chili powder

1 tsp ground cumin

1/2 tsp garam masala

1/2 tsp turmeric

For the sauce

24 ounces of finely chopped tomatoes

2 inches of ginger 1/2 grated and 1/2 chopped

5 garlic cloves smashed

5 green cardamom pods

2 cloves

1 bay leaf

1 tsp chili powder

80 grams butter diced

2 green chilis cut lengthways

75 ml light cream 20% fat

5 dried fenugreek leaves crushed with your hand

1 tsp garam masala

1 tsp jaggery or light muscovado sugar

For the spiced butter

3 tablespoons of ghee

2 tsp black mustard seeds

1 dried whole chili

8 dried curry leaves

To finish with

coriander leaves - cilantro leaves

red onion finely diced

sliced green chili

basmati rice or lentils to serve over or naan



Butter Chicken Recipe

Marinade the chicken the night before.

1. Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt.

2. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 2 hrs or overnight in the fridge.

Cook the chicken

1. Heat the oven to 450 F

2. Transfer the chicken pieces (without the marinade) to a large sheet pan 

3. Cook for 10-15 mins. Turn the pieces after 7 minutes or so - look for good color on both sides. It will finish cooking in the marinade

While cooking assemble the sauce

The sauce

1. Add the tomatoes to a pan over medium heat

2. Add the grated ginger, garlic, cardamom, cloves and bay leaf

3. Reduce heat to a simmer, covered, for about 15 to 20 mins

4. Remove the cardamom, cloves and bay leaf and blend the tomato mixture with a stick blender
, then pass it through a sieve to make a smooth purée

5. Return to a clean pan over low heat, add the chilli powder and simmer for 12-15 mins 

6. When the sauce thickens and turns glossy, add the chicken pieces and juices from the tray

7. Slowly add the butter and stir in

8. Simmer for 10 minutes

9. Add the ginger, chillies, cream and stir in. Keep the temp low and stir often. Simmer for another minute or so

10. Add a large pinch of salt, fenugreek leaves, garam masala

11. Taste test and adjust garam masala and salt to your liking

12. Add jaggery and stir in. Turn off heat

For the spiced butter

1. In a pan warm the ghee, mustard seeds, chili and curry leaves

2. When the mustard seeds start to pop remove from heat and spoon over the curry and drizzle with a little more cream

Serve over rice or lentils