Butter Chicken Curry
Anyone for Curry? This is a very rich butter chicken recipe just add or take away chillies depending on how hot you like it!
- 8 chicken thighs, boneless
- 1/2 tbsp of ginger paste
- 1/2 tbsp of garlic paste
- 2 tbsp of Greek yoghurt
- 2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 1 tbsp of vegetable oil
- Makhani sauce
- 4 cardamom seeds
- 2 cinnamon sticks
- 4 cloves
- 4 bay leaves
- 1 tbsp of ginger, peeled and chopped
- 3 green chillies
- 10 tomatoes, cut into quarters
- 1 tsp chilli powder
- 1 tbsp of clear runny honey
- 2 tsp tomato paste
- 1 tsp dried fenugreek
- 25g of unsalted butter
- 1 tbsp of cashew nuts, toasted and roughly chopped
- 60ml of single cream
- 2 tbsp of vegetable oil
- salt
- To plate
- 1 knob of butter
Steps
- To make the butter chicken, mix the chicken with the ginger, garlic paste and salt and set aside.
- Whisk the yoghurt, chilli powder, garam masala powder and oil together, then add to the chicken and marinate for a minimum of 4 hours.
- Grill the marinated chicken in the tandoor, on a barbecue or under a hot grill (13-15 minutes) until cooked through. Leave to cool, cut into large bite-sized bits.
- For the makhani sauce, heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of minutes. Add the tomatoes and simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp.
- Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce.
- Put the sauce back on the heat and bring to the boil. Add the chilli powder, salt, honey, tomato paste and butter and simmer for a further 20 minutes.
- Sprinkle with the fenugreek and the sauce is ready to use.
- To finish, sauté the bits of chicken in a small amount of butter. Sprinkle the chicken with some roughly chopped toasted cashew nuts.
- Add the makhani sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream.
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