Butter Chicken
Butter chicken is prepared with marinated chicken pieces, seared and then served in a rich curry sauce. Serve this with fresh homemade naan bread.

Serves: 2 - 4
Chicken Marinade: Prep Time: 10 mins (+time to marinate) Cook Time: 10 mins
Curry Sauce: Prep Time: 10 mins Cook Time: 40 mins
Chicken Marinade
Ingredients
1kg Chicken (Boneless )
100g Plain / Greek Yoghurt
Salt to taste
Spices
1tsp Turmeric Powder
1tsp Garam Masala
1tsp Red Chilli Powder
1tsp Cumin Powder
Method
Start by preparing the chicken - cut the chicken into 1" pieces.
In a bowl mix together the yoghurt, salt, garam masala, turmeric, cumin and chilli powder - leave to marinate over night or as long as possible. (The longer it marinates for the more tender the chicken will be)
The chicken will need to seared just before you start to prepare the Curry Sauce.
Butter Chicken - Curry Sauce
Ingredients
1 large Onion
1 large tin of chopped tomatoes
5 cloves Garlic - finely chopped
1 inch chunk Ginger - finely chopped
Fresh coriander
2-3tbsp Rapeseed Oil (any of your choosing)
2 large knobs of Butter (2tbsp)
1 tbsp Tomato Puree
Salt to taste
Sugar as needed
100g Double Cream
Spices
1tsp Black Mustard Seeds
3 Cardamom Seeds
1tsp Ground Coriander
1tsp Ground Cumin
1tsp Garam Masala
1tsp Red Chilli Powder
Method
Add the oil, and 1 knob of butter to a pan and heat - add the mustard seeds, cook for 30 sec until the seeds start to pop
Finely chop the onion and add to the oil, sauté for 5-6 mins, until the onions are soft.
Add the garlic and ginger, stir and add the 3 cardamom seeds, cook for 30 secs.
Add the remaining dry spices and salt to taste - Ground coriander, cumin, garam masala and red chilli powder - Cook for a further 10 mins
Add the tomato purée and stir through the mixture.
Add the tinned chopped tomatoes and allow to simmer for 10 mins, if the mixture gets too dry, add a splash of water, stir and continue cooking.
Remove the sauce from heat, carefully scoop mixture into a blender and blend until smooth. (the mixture will be very hot, if needed do this in small batches) - to get the mixture to blend, you may need to add a little water (this is fine but do not add too much)
Add the second knob of butter and double cream into a pan
Add the seared chicken and stir
Stir in the blended sauce into the chicken (taste the sauce at this point, and add a pinch of sugar if it tastes a bit sharp)
Cook through for a about 8-10 minutes, until the chicken is fully cooked and the sauce is thick and bubbling.
Finish with chopped fresh coriander
Your curry is now ready to eat and is best served with Fresh Homemade Naan (Search our Bread & Rice section for recipe)