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

  1. Start by preparing the chicken - cut the chicken into 1" pieces.

  2. 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)

  3. 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

  1. 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

  2. Finely chop the onion and add to the oil, sauté for 5-6 mins, until the onions are soft.

  3. Add the garlic and ginger, stir and add the 3 cardamom seeds, cook for 30 secs.

  4. Add the remaining dry spices and salt to taste - Ground coriander, cumin, garam masala and red chilli powder - Cook for a further 10 mins

  5. Add the tomato purée and stir through the mixture.

  6. 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.

  7. 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)

  8. Add the second knob of butter and double cream into a pan

  9. Add the seared chicken and stir

  10. 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)

  11. 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)

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