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Butter chicken

Make the marinade paste

75ml natural yoghurt

½ tsp garam masala powder

½ tsp turmeric powder

1 tsp cumin powder

Mix up in a small bowl
Marinate the chicken

800g chicken thighs, cut into 4cm chunks

2 garlic cloves, peeled and crushed

2cm ginger peeled and grated

½ tsp fine sea salt

½ tsp hot chilli powder

1 ½ tbsp lemon juice

Above marinade paste

Mix the chicken with the garlic, ginger, salt ,chilli powder and lemon juice, cover the bowl with clingfilm and refrigerate for 30 mins. Remove from the refrigerator and coat the chicken with the marinade paste. Cover the bowl again and refrigerate for 4 hours or overnight.
Pre-cook the marinated chicken

Above marinated chicken

Vegetable oil

Place the chicken pieces on a wire grid over a baking tray, and bake at 180C for 8 to 10 minutes, then brush the chicken pieces with the oil turn them over and bake for another 10 to 12 minutes
Finish in large saucepan

1 ½ tbsp butter or ghee

Heat the butter or ghee

2 garlic cloves, peeled and finely chopped

2cm ginger, peeled and finely chopped

Fry the garlic and ginger for 2 minutes

1 cardamon pod, seeds lightly crushed

2 cloves

1 tsp coriander powder

1 tsp garam masala

1 tsp turmeric powder

1 tsp hot chilli powder

Add the spices and stir fry for 2 minutes

275g tomato purèe

1 tbsp lemon juice

Add the liquids and fry for another 2 minutes

Above cooked chicken pieces

Stir in the chicken

40g unsalted butter

100ml double cream

Add the butter and cream, heat through and melt the butter, taste and season if required

1 tbsp coriander leaves, chopped

Garnish and serve