Butter Chicken Curry

Butter Chicken

In the mood for a hearty meal, full of flavour and spice, you're at the right place. 

INGREDIENTS 

For the chicken marinade

• 800g chicken thigh, cut into bite sized pieces
• 1 cup (250ml) plain yogurt
• 1 ½ tablespoons minced garlic
• 2 teaspoons lemon juice
• 1 tablespoon minced ginger
• 1-2 green chillies, finely minced
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chilli powder
• 1 teaspoon of salt

 

For the curry

• 4 tablespoons ghee (or 3 tablespoons butter + 1 tablespoon oil)
• 1 large onion, sliced
• 1 star anise
• 1 cinnamon stick
• 3-4 cloves
• ½ teaspoon cumin seeds
• 2 tablespoons garlic, minced or finely grated
• 1 tablespoon ginger, minced or finely grated
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 400g crushed canned tomatoes
• 2 teaspoon red chilli powder (adjust to your taste preference)
• 2 ½ teaspoon salt (or to taste)
• 250ml double cream
• 2 tablespoons kasoori methi (dried fenugreek leaves)
• Coriander (optional as garnish)

 

INSTRUCTIONS

1. Preheat the grill to the hottest setting.
2. Mix all the marinade ingredients to coat the chicken.
3. Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
4. Heat the ghee and add cumin seeds, cinnamon stick, cloves and star anise.
5. Once the cumin seeds start to sizzle, add the onions.
6. Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
7. Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
8. Add the crushed tomatoes and cook for 20—30 minutes on a low heat.
9. Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
10. Taste and adjust seasoning if necessary.
11. Garnish with coriander and serve with rice and fresh naan.