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Butter Chicken

Print Recipe
Course Main Course

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.