Butter chicken is one of the well-known curries in the world, it contains a rich gravy of tomatoes and well-mixed with Indian aroma spices, so let’s have a look at an iconic dish of Indian cuisine such as Butter Chicken.
Any ideas for lunch or dinner today? Please read the recipe listed below.
Course: Chicken, Curry
Servings: 3 - 4
Calories: 402 kcal
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala (Note 1)
- 1/2 tsp chili powder or cayenne pepper powder (Note 2)
- 1 tsp ground cumin
- 1 tbsp fresh grated ginger
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
- 1 tbsp vegetable oil or ghee (Note 3)
- 1 cup tomato passata or puree (Note 4)
- 1 tbsp sugar
- 1 1/4 tsp salt
- 1 cup cream OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat, I used this)
- Naan Bread/ Roti
- Coriander/ Cilantro (optional)
Steps to Prepare:
- Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
- Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
- Heat the vegetable oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
- Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
- Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
- Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
- Garnish with coriander/ cilantro leaves if using.
- Serve with roti, naan bread and jeera rice or plain rice.
Posted by Romeen Basiri