Butter Chicken

06 Main Chicken - Butter Chicken

Chicken Tikka marinade

1/2 kg chicken fillets cut into bite size pieces

1 Green Chilli

2cm Piece of Ginger

4 Cloves Garlic

2 Tablespoon Greek yoghurt

4 Tablespoon Olive Oil or butter

2 Teaspoon Chickpea flour/ Gram flour

1/2 Teaspoon Garam masala powder

1/2 Teaspoon ground Coriander

1/2 Teaspoon ground Cumin

1 Teaspoon mild Paprika

1/2 Teaspoon Chilli powder (add more if required)

1 Pinch Cinnamon powder

1 Pinch crushed Saffron

1 Teaspoon Chaat masala

1 Teaspoon Salt

1/2 Lemon juice

Butter Chicken sauce

1 1/2 Tablespoon butter or Olive Oil

1 small Onion finely chopped

2 Green Chilli slit lengthwise

1 Tablespoon (heaped) crushed Ginger

1 Teaspoon mild Paprika

1/2 Teaspoon Garam masala powder

4 Tablespoon Tomato Puree

4 Tablespoon Greek/Plain Yoghurt

150 mls Double Cream

1 Teaspoon salt (to taste)

1 Tablespoon crushed Kasoori methi/ Fenugreek leaf

1 Tablespoon Honey

Chicken Tikka marinade

Add the ginger, garlic, green chilli and oil in a wet grinder and blend to a smooth paste.
Mix the yoghurt with the gram flour in a bowl to form a thick paste like consistency getting rid of any lumps.
Add all remaining ingredients for the marinade and mix well.
Add the chicken and allow to marinate for at least 30 mins (or overnight).
Place chicken in greased oven dish or thread on skewers and cook at 180°C for about 15 min then grill for a further 10 min until tips are darkened.

Butter Chicken Sauce

Heat a heavy bottom sauce pan and add the butter and onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
Optionally add 5 green cardamom pods lightly crushed, 2cm cinnamon stick, 4 cloves.
Add the grated ginger and slit green chillies and fry for a few minutes
Then add the chilli powder, garam masala powder along with the tomato puree and braise for a few minutes.
Add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 min.
Add a splash of water if the curry is too thick.
Season to taste.
Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 min.
Add the honey and the Kasoori methi.
Garnish with fresh green dhania and serve with naan, paratha or rice.

Adapted Murgh Makhani/ Butter Chicken recipe from Maunika Gowardhan and Jamie Oliver