Aromatic Indian Butter Chicken marinated in a delicious spicy flavourful yoghurt marinade and cooked in a rich velvety creamy tomato passata sauce. This traditional Indian dish is authentic, delicious and simply the ultimate comforting dish.
Aromatic Indian Butter Chicken marinated in a delicious spicy flavourful yoghurt marinade and cooked in a rich velvety creamy tomato passata sauce. This traditional Indian dish is authentic, delicious and simply the ultimate comforting dish.
Yields6 Servings Prep Time10 minsCook Time45 minsTotal Time55 mins
For the marinade 800 g boneless skinless chicken thigh fillets, cut into bite size pieces ½ cup yoghurt 1 tbsp lemon juice 2 garlic cloves, minced 1 tbsp ginger, grated 1 tbsp garam masala 2 tsp turmeric 2 tsp cumin 1 tsp red chilli powder or cayenne powder 1 tsp saltFor the sauce 2 tbsp olive oil 1 large onion 2 tbsp ghee 4 garlic cloves, minced 1 tbsp ginger, grated 1 cinnamon stick 2 tsp cumin seeds 2 tsp Garam Masala 1.50 tsp red chilli powder or cayenne powder 600 g tomato passata 1.50 tsp salt 1 tbsp sugar 1 cup cream 1 tbsp fresh kasuri methi or fresh fenugreek leaves fresh cilantro flaked almonds or cashew nuts to decorate
11. In a large bowl place the yoghurt and rest of the ingredients for the marinade. Lix together then add the chicken in the bowl and use your hand to coat the chicken in the marinade. Refrigerate for at least an hour or best overnight.
2. Heat 2 tbsp live oil in a large saucepan over medium heat. Cook the chicken pieces round 3-5 minutes on either side until browned, make sure to add any marinade left in the bowl. Remove the chicken from then pan and set aside to cook further later.
3. In the same pan heat the ghee and sauté the onion for at least 5 minutes until softened. Turn the heat down and add in the ginger, garlic, cinnamon stick, cumin seeds and spices mix together for about 30 seconds. Pour in the pasta and mix in the salt. Cook on low heat for 10-15 minutes or until the sauce has thickened.
4. Remove the cinnamon stick and scoop the sauce into a blender and blend until smooth. You can add 2-3 tbsp of water in needed. Place the sauce back into the pan over low beat and pour in the cream and sprinkle over the sugar. Add in the chicken and kasoori methi and cook a further 10-12 minutes on low heat.
5. Once done garnish with some freshly chopped cilantro, flaked almonds or cashew nuts and a drizzle of cream. Serve with rice or some warm naan bread.
1. In a large bowl place the yoghurt and rest of the ingredients for the marinade. Lix together then add the chicken in the bowl and use your hand to coat the chicken in the marinade. Refrigerate for at least an hour or best overnight.
2. Heat 2 tbsp live oil in a large saucepan over medium heat. Cook the chicken pieces round 3-5 minutes on either side until browned, make sure to add any marinade left in the bowl. Remove the chicken from then pan and set aside to cook further later.
3. In the same pan heat the ghee and sauté the onion for at least 5 minutes until softened. Turn the heat down and add in the ginger, garlic, cinnamon stick, cumin seeds and spices mix together for about 30 seconds. Pour in the pasta and mix in the salt. Cook on low heat for 10-15 minutes or until the sauce has thickened.
4. Remove the cinnamon stick and scoop the sauce into a blender and blend until smooth. You can add 2-3 tbsp of water in needed. Place the sauce back into the pan over low beat and pour in the cream and sprinkle over the sugar. Add in the chicken and kasoori methi and cook a further 10-12 minutes on low heat.
5. Once done garnish with some freshly chopped cilantro, flaked almonds or cashew nuts and a drizzle of cream. Serve with rice or some warm naan bread.
Ingredients
Directions
1. In a large bowl place the yoghurt and rest of the ingredients for the marinade. Lix together then add the chicken in the bowl and use your hand to coat the chicken in the marinade. Refrigerate for at least an hour or best overnight.
2. Heat 2 tbsp live oil in a large saucepan over medium heat. Cook the chicken pieces round 3-5 minutes on either side until browned, make sure to add any marinade left in the bowl. Remove the chicken from then pan and set aside to cook further later.
3. In the same pan heat the ghee and sauté the onion for at least 5 minutes until softened. Turn the heat down and add in the ginger, garlic, cinnamon stick, cumin seeds and spices mix together for about 30 seconds. Pour in the pasta and mix in the salt. Cook on low heat for 10-15 minutes or until the sauce has thickened.
4. Remove the cinnamon stick and scoop the sauce into a blender and blend until smooth. You can add 2-3 tbsp of water in needed. Place the sauce back into the pan over low beat and pour in the cream and sprinkle over the sugar. Add in the chicken and kasoori methi and cook a further 10-12 minutes on low heat.
5. Once done garnish with some freshly chopped cilantro, flaked almonds or cashew nuts and a drizzle of cream. Serve with rice or some warm naan bread.