Ingredients
Equipment
Method
Marination
- Wash and dice chicken breasts. Set aside.600 grams Chicken Breast
- In a large bowl, mix together yogurt, garlic, ginger, lemon juice, ground turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt.200 grams Yogurt, 1 tsp Fresh Lemon Juice, 1 tsp Turmeric Powder, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 1 tsp Chili Powder, 1 tsp Garam Masala, 1/2 tsp Salt to taste, 4 Garlic Cloves, 1 tbsp Fresh Ginger
- Using a stick blender blend the sauce until smooth. We slightly tilt the pan to the side to create a deep end for blending.
- Add the chicken pieces to the marinade and mix until well coated.
- Cover and refrigerate for at least 2 hours, preferably overnight.
Sauce
- Heat butter and oil in a large frying pan over medium heat.50 grams Butter, 1 tbsp Extra Virgin Coconut Oil
- Peel onions, garlic, and ginger, then use a mini chopper to chop into small pieces.3 Garlic Cloves, 1 tsp Fresh Ginger, 1 Red Onion
- Add chopped onion mix and sauté until they turn translucent. This is usually 2-3 minutes.
- Add the passata, ground turmeric, ground coriander, ground cumin, chili powder, sugar, and garam masala. Cook until the oil starts to separate from the sauce, about 10-15 minutes.400 grams Canned Plum Tomatoes, 1 tsp Turmeric Powder, 2 tsp Ground Coriander, 2 tsp Ground Cumin, 2 tsp Chili Powder, 1 tsp Garam Masala, 1 tsp Golden Caster Sugar
- Blend together until smooth using a stick blender.
Simmer
- Stir in the marinated chicken and any excess marinade. Cook for about 10-15 minutes or until the chicken is cooked through.
Note: If you prefer slow cooking, skip the stovetop step. Add the sauce and chicken to the slow cooker. Cook on low for 5-6 hours; this will help the flavors meld to perfection. - When cooked pour in the cream and stir well. Simmer for another 5 minutes.200 ml Heavy Cream
- Taste and adjust seasoning with salt as needed.Salt to taste
- Garnish with freshly chopped coriander leaves before serving.Fresh coriander leaves
- Serve and enjoy.
Notes
Here are some top tips to help you succeed in making Butter Chicken like a pro:
- Marinating the diced chicken is an important process; it helps tenderize the meat and infuse it with flavor.
- If you prefer a milder dish, reduce the amount of chili powder or even a pinch is okay.
- Sauté the spices until they release their aroma. This process, called "bhoonofying," is crucial for developing the curry's depth of flavor.
- Don't skip the butter, it's a key ingredient that adds richness and flavor to the dish. It's what gives Butter Chicken its characteristic velvety texture and indulgent taste.
- Blending canned tomatoes into a smooth puree ensures a silky sauce. If you prefer a chunkier sauce, you can use crushed tomatoes instead.
- After adding the chicken to the sauce, allow it to simmer gently until the chicken is cooked through. This allows the flavors to meld together and ensures tender, juicy chicken.
- This curry can be slow-cooked. If you prefer slow cooking, add it to the slow cooker and cook on low for 5-6 hours. This will help the flavors meld to perfection.
- Stir in cream towards the end of cooking to add richness and creaminess to the sauce. This helps balance out the spices and creates a luxurious texture.
- Butter Chicken tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and reheat it gently before serving.
- Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- Chicken: We often vary the curry using lamb or beef. It's also a good choice to use bone-in chicken because it tends to add more flavor to the curry.
- Meat Substitution: You can also substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.
- Yogurt and cream: Use a dairy-free alternative.
