Butter Chicken Curry
Butter chicken is one of my all time favourite dishes, and whilst this probably isn't 100% traditional, this is my way of making it at home. I know the list of ingredients is extensive, but it's so worth it, and I'm all for a fully stocked spice rack!
INGREDIENTS
Serves 4
FOR THE CHICKEN
500g boneless, skinless chicken thighs, cut into chunks
150g natural yoghurt
3 garlic cloves, minced
1/2 inch piece of ginger, minced
1/2tsp chilli powder
1/2tsp salt
1/4tsp black pepper
FOR THE SAUCE
Knob of butter
Vegetable oil
1 onion
3 garlic cloves
1/2 inch piece of ginger
1tsp salt
1tsp garam masala
1tsp ground fenugreek
1tsp tumeric
1/2tsp chilli powder
1/4tsp black pepper
2tbsp tomato puree
300g passata
1/2 cup water
1/4 cup double cream
1/2tsp dried fenugreek leaves (kasuri methi)
Handful fresh chopped coriander
FOR THE RICE
Knob of butter
240g white basmati rice (uncooked)
1 chicken stock cube
480ml hot water
TO SERVE
Naan (optional - click here for the recipe!)
Onion Bhajis (optional)
METHOD
1
Preheat the oven to 240°C. Mix the chicken with the marinade ingredients and tip onto a large baking tray lined with foil in a single layer.
Bake for 10 minutes, then turn the grill on to as high as it will go, and grill the chicken for a further 3 minutes, until it begins to char on top. Set aside until ready to use (please note it is not fully cooked at this point so don't taste it just yet!).
2
Whilst the chicken is cooking, I like to quickly chop the onion, garlic and ginger together in a mini chopper or blender, though of course you can chop it finely yourself.
3
Place a knob of butter and a drizzle of oil in a large pan or wok over medium heat. Once the butter begins to foam reduce the heat, then go in with the onion, garlic and ginger and fry for about 5 minutes until softened and coloured slightly (adding a pinch of salt helps with this).
Follow with the tomato puree and fry for another 5 minutes or so until you have a very thick paste.
Add in all of the dry spices (salt, garam masala, ground fenugreek, turmeric, chilli powder and black pepper) and fry for a further 30 seconds. It will look very dry at this stage but I urge you not to fear as this will change very soon!
4
Add the partially cooked chicken along with any juices which have accumulated in the pan, followed by the passata and water. Bring to a boil, reduce the heat, and simmer for 20 minutes.
4
Whilst the sauce cooks, make the rice.
Wash the rice under cold water, and add to a medium-sized saucepan. Cover with 480ml hot water from a kettle, along with the stock cube. Give everything a good stir bring to a rolling boil, then reduce the heat to low, and cook for about 15 minutes until all of the water is absorbed. Once this is done, remove from the heat, and leave with the lid on for a further 5 minutes, before separating the grains with a fork.
5
To finish the curry, stir in the double cream, fenugreek leaves and fresh coriander until warmed through.
Serve with the rice and maybe some naan and/or onion bhajis for a feast!
STORAGE NOTES:
Keep leftovers in an airtight container for up to three days. Reheat in the microwave or in a pan as desired until piping hot.
TIP #1
If you don't have all the spices/don't wish to buy them all, that's fine! I'd go for 2tsp garam masala and 2tsp curry powder. As these are spice mixes, you won't have as much control of the flavours as you would with using your own, but it saves a trip to the shop!
