This recipe is mostly stolen from Jamie Oliver and Maunika Gowardhan, with a few additions/variations of my own.
Butter Chicken is pure decadence, and should be enjoyed as such. This is a buttery, creamy, spiced heaven. Thus, there will be no scrimping on these rich and delicious ingredients, and absolutely no guilt either.
Like Maunika, I made my Butter Chicken with tandoori’ed chicken. In the name of speed you could skip, but you’d be doing yourself a great disservice. Likewise, the tandoori chicken is perfect on its own with a few other accompaniments.
The original recipes does call for marinating the chicken over night or for at least a few hours. Again, this will make the dish more flavourful, but I marinated mine for about 40 minutes and it was absolutely divine.
I served mine with fluffy white Basmati rice and naan bread.
Ingredients:
- 100/150g of Butter (or Ghee if you have it)
- 1″ ‘thumb’ of Ginger (grated)
- 6 green cardamom pods (slightly crushed)
- 4 Cloves
- 1 Brown Onion
- (2 green chillies – I replaced with a dash of hot chilli powder, cayenne and paprika)
- (1 tsp Kashmiri Chilli powder – I replaced with more paprika and cayenne)
- 1 tsp of Ground Cinnamon/Cinnamon stick
- 1/2 tsp of Tumeric
- 1/2 tsp of Cumin
- 1/2 tsp of Garam Masala powder
- 1/2 tsp of Fenugreek
- 1/2 tsp of Garlic powder
- 3-4 tsp of Tomato Puree
- 1 heaped tsp of Coriander powder
- A squeeze of Lemon juice
- 300ml of Double Cream
- (To make mine super creamy, I added four/five desert spoons of yoghurt)
- 2-3 tsp of Honey
- Salt
Method:
- Prepare and cook your Tandoori Chicken, and cook the rice. Leave the rice to rest after cooking for about twenty minutes before serving.
- Chop and dice onion, grate the ginger and measure out the quantities of herbs and spices you’ll need. (Do this before cooking so you don’t burn or overcook)
- Heat up large pan and add the butter, and melt. Once heated through add the onion, ginger, cinnamon, cardamom, cloves, tumeric, cumin, green chillies (sliced and de-seeded – or my alternative if you’re not a chilli person). Cook through until the onion is softened, not browned.
- Add the tomato puree, and cook through for a minute.
- Add the Kashmiri chilli powder (or my alternative) and the coriander, Fenugreek and the Garam Masala powder, and stir through.
- Add in the chicken, stir through for a minute.
- Pour in the double cream, and stir. If you want a super thick and creamy sauce add in the yoghurt. Keep stirring through until the butter and herbs have absorbed into the sauce, stir the honey through and leave to simmer for a few minutes.
- Check the seasoning. Add anything that you think needs a little boost (more garlic and ginger powder can never go wrong). Finish off with a squeeze of half a lemon, check again.
- Serve, and top with coriander or fresh coriander leaves.
♥
Sammy
#Cooking 
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