Butter Chicken
a Chef Recipe!

Ingredients

Marinade

• 1/2 cup plain yoghurt , full fat

• 1 tbsp lemon juice

• 1 tsp tumeric powder

• 2 tsp garam masala (Note 1)

• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)

• 1 tsp ground cumin

• 1 tbsp ginger, freshly grated

• 2 cloves garlic, crushed

• 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)

• 1 cup tomato passata (aka tomato puree) (Note 4)

• 1 cup heavy / thickened cream (Note 5)

• 1 tbsp sugar

• 1 1/4 tsp salt

To serve – choose

• Basmati rice

• White rice

• Coriander/cilantro (optional)

Directions

1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients
   (except the chicken) in a food processor and blend until smooth. (I do not do this)

2. Marinade
   Combine the Marinade ingredients with the chicken in a bowl.
   Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

3. Cook chicken
   Heat the ghee (butter or oil) over high heat in a large fry pan.
   Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken
   (but don’t pour the Marinade left in the bowl into the fry pan). 

4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over
   (it doesn’t really brown because of the Marinade).

5. Sauce
   Add the tomato passata, cream, sugar and salt.
   Also add any remaining marinade left in the bowl.
   Turn down to low and simmer for 20 minutes.
   Do a taste test to see if it needs more salt.

6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Recipe Notes

1. Garam Masala is a spice mix that is readily available at supermarkets nowadays.
   You will find it in the spice section and it costs around the same as other spices.

2. Pure chilli powder – This is not chili powder as Americans know it!
   American Chili Powder contains things other than ground dried chili.
   Use pure chili powder or cayenne pepper to add a spice kick.
   The spiciness is very mild.

3. Ghee is a clarified butter used in Indian cooking (see this Movie Popcorn Butter recipe for more info).
   For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.

4. Tomato passata is pureed tinned tomatoes.
   Nowadays it is readily available in supermarkets, usually alongside pasta sauces.
   It costs just a tiny bit more, sometimes the same, as canned tomatoes. 

5. If you can’t find it, puree canned tomatoes using a blender.
   Don’t use what we call Tomato Sauce!

6. For a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)

7. No Fry Quick Papadums
   Place store bought raw papadums (which are really cheap – around $1 for a packet)
   in the microwave on the edge of the turntable.
   Then microwave for 45 seconds to 1 minute, or until puffed up.
   They will crisp up when they cool.

8. Adapted from a recipe by Luke Mangan, an Australian chef and restaurateur.
   The only adjustments I made was to add salt
   (I am sure it was inadvertently omitted from his recipe)
   and providing the lighter option for the cream.

What to serve with Butter Chicken

• To make a proper Indian feast, sides and starters are essentials!
  Because every curry needs papadums for dunking and naan to scoop up the sauce with, right?

• No-fry quick papadums – just microwave them!
  Place the papadums around the edge of the microwave turntable and cook on high for 45 seconds to 1 minute or until they are puffed up.
  They’ll be soft while warm but as soon as they cool down, they crisp up.
  They don’t expand as much as when deep fried, but neither will your thighs. 😂

• Samosas! The ultimate Indian appetiser. Leftovers make great snacks or even lunch!

• Proper naan – A recipe in the works for 5 years, I’m thrilled to finally share my proper naan recipe that can be easily made at home (no tandoor needed!)

• Shortcut “naan” – For a simpler, no-yeast flatbread that’s just as good, my Easy No Yeast Flatbread looks and tastes very similar to real naan (except it’s much faster and easier!). T
  ry telling me this doesn’t look like it belongs in this feast!

Sides for Butter Chicken

Here are some Vegetable Side Options you can add on the side of Butter Chicken:

• Indian Tomato Salad – with a refreshing minted yogurt dressing;

• Cucumber salad with lemon yogurt dressing
  another great refreshing salad that goes perfectly with curries;

• Just some sliced cucumber and wedges of tomato – not dressed.
  Nice cool, refreshing side

• South Indian Thoran-style Cabbage and Carrot Salad with Coconut
  is fresh, crunchy and shot through with gentle spices and coconut!

• For a simpler cabbage salad, try my Everyday Cabbage Salad

Comments

• July 2024
  Delicious!