Sunday, 15 April 2012

Creamy and rich Butter chicken recipe

Even though my preference is vegetarian when it comes to Indian food, sometimes i just get a real craving for a meat curry. I know my husband does! :-) You can always bet you bottom dollar that when it comes to a really easy curry that everyone is bound to enjoy is this one! Even your kids will like this one!! I think that the reason why people like this one is because its not to hot, but really nice and rich because of the butter and the yogurt. I have tampered with the original recipe because i don't use as much butter and i only use a tablespoon of cream with the yogurt, But still, this dish is definitely one to tickle your taste buds!!

Ingredients:- For marinade and will serve 4 people.

For the marinade to really do it's magic, i recommend that you marinate the meat the night before you want it, but if you don't have time, try and marinate for at least a few hours in the fridge

about 850g-950g of chicken. I have used diced breast in this one but i recommend using chicken thighs.
500ml or 2 1/2 cups of yogurt.
1 tsp garlic paste.
1 tsp ginger paste.
1 1/4 tsp paprika.
1 tsp cumin powder.
1 tsp coriander powder.
3/4 tsp garam masala powder.
about 1/2 tsp salt
1 tsp lemon juice

The butter sauce ingredients:-

1 large tin of chopped tomatoes - pureed.
1/2 tsp kashmiri chilli powder.
3/4 tsp turmeric
1-2 fresh fenugreek or dried.
1/2 tsp garam masala
1-2 tbs single low fat cream.
100g butter
fresh coriander to garnish


1)Chop the chicken to your desire, or if using chicken on the bone, score the meat well to let the marinade penetrate the meat. Leave over night in the fridge to tenderize, or for as long as you can.

2)When you are ready to cook, heat a large pan over a medium to hot heat and add about 2 tbs of oil.

3)Fry the tomato puree until you start to see the oil separating and all of the moisture has been cooked away.

4)Then add the spices and the fenugreek leaves and give it a quick stir.

5)Turn down the heat to low and add the spices, give it a quick stir and then add the chicken. Cover and cook until your chicken is cooked through.

6)When the chicken is properly cooked, add the cream and mix well. Then add the butter and mix well. Adding the cream first will help the butter to emulsify and stop it turning into ghee and separating from the sauce. You want the sauce to be very smooth. Garnish with coriander.

Serve with Garlic, chilli and coriander naan bread and pilau rice

1 comment:

  1. Sososo good. My friends keep begging me to make it for them again! Lovely flavoursome, rich sauce.