Indian home cooking series: mouth-watering butter chicken recipe

Ingredients

• FOR THE CHICKEN MARINADE:
• 500g chicken breast, cubed
• 2 tbsp tandoori masala
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 cup yoghurt
• 1 tbsp vegetable oil
• FOR THE SAUCE:
• 2 tbsp ghee (clarified butter)
• 1 large onion, thinly sliced
• 1 1/2 tsp garlic paste
• 1 1/2 tsp ginger paste
• 1 can crushed tomatoes
• 1 tsp chilli powder
• 1 1/2 tsp coriander powder
• 1 1/2 tsp cumin powder
• 1/2 cup heavy whipping cream
• 1/2 tsp garam masala
• 1/4 tsp dried fenugreek leaves, crushed

Instructions

Preparing the chicken:

1. In a medium bowl, combine the tandoori masala, garlic paste, ginger paste, and yoghurt. Mix together until the mixture is smooth.
2. Add the chicken and allow to marinate for at least 20 minutes – or ideally, for 12-24 hours.

Preparing the butter chicken sauce:

1. Heat the ghee in a pot over a medium heat.
2. Add the onions to the pot and sauté until they appear translucent.
3. Add ginger and garlic paste, and allow cook for 30 seconds, stirring constantly.
4. Add the can of crushed tomatoes, along with the chilli powder, coriander powder and cumin powder. Add 1/4 cup of water once the mixture starts bubbling rapidly. Continue to cook for 5 minutes.
5. Remove the pot from the heat, and add the mixture to a blender. Blend until smooth.

Assembling the curry:

1. Add a tablespoon of oil in the same pot, over a medium heat. Add the marinated chicken and cook for about 5-6 minutes, stirring to ensure the chicken is well-cooked.
2. Add the butter chicken sauce to the pot. Once it starts to bubble, add the cream and garam masala. When the sauce begins to simmer, add the crushed fenugreek leaves.
3. Garnish with a drizzle of cream, a knob of butter, flaked almonds, sliced green chilli or finely chopped coriander.
4. Serve with basmati rice or naan.

Recipe by

Fatima