One that’s great to make the day before as it’ll infuse overnight and taste great the next day
Butter Chicken
Ingredients
Marinade
- 800 g chicken thigh, cut into bite sized pieces
- 200 g plain full fat yogurt
- 4 cloves garlic crushed
- 2 tsp lemon juice
- 5 cm knob ginger
- 1-2 green chillies
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chilli powder Kashmiri if you can get it (if not then go out and get it)
- 1 tsp salt
Curry
- 4 tsbp ghee
- 1 large onion sliced
- 1 star anise
- 1 cinnamon stick
- 3-4 cloves
- 1/2 tsp tsp cumin seeds
- 2 tbsp tbsps garlic, minced or finely grated or paste
- 1 tbsp ginger, minced or finely grated or paste
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tbsp tomato paste
- 400 g tinned chopped tomatoes
- 2 tsp red chilli powder again, kashmiri
- 2 ½ tsp salt
- 250 ml double cream
- 2 tbsp kasoori methi (dried fenugreek leaves) – They smell amazing
- Coriander optional as garnish
Instructions
- Mix all the marinade ingredients to coat the chicken.
- Preheat the grill to the hottest setting.
- Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
- Heat the ghee and add cumin seeds, cinnamon stick, cloves and star anise.
- Once the cumin seeds start to sizzle, add the onions.
- Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
- Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
- Add the crushed tomatoes and cook for 20—30 minutes on a low heat.
- Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
- Taste and adjust seasoning if necessary. Garnish with coriander and serve with rice and fresh naan.