Butter Chicken emerged in Delhi during the mid twentieth century. It is a comforting and flavour-packed curry option and particularly favoured by those who don’t like a lot of heat.

Serves 4
600 g chicken breast, cut into bite size pieces
200 g unsalted butter
1 large brown onion
1 large garlic clove, chopped
1 tsp ground ginger
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp ground cardamom
1/2 tsp garam masala
1 good-sized pinch dagar phool (black stone flower)
400 g tin chopped tomatoes
small pinch fenugreek leaves
Steamed basmati rice and naan bread, to serve
2 tbsp tandoori masala spices
3 tsp ground ginger
4 large cloves garlic, crushed
150 g natural yoghurt
30 g ghee, melted

1. Place the chicken in a medium-size bowl and then add all of the marinade ingredients. Stir to mix and coat the chicken and then set in the fridge for at least 4 hours (but overnight if you can).
2. Once the chicken has finished marinating, melt the butter in a medium sized saucepan, add the onion and cook over a medium heat for a few minutes until soft. Add the garlic and the spices and fry for a few minutes.
3. Add the tin tomatoes plus 1 tsp salt, cover and cook over a low heat for 20 minutes. Puree with a hand held blender.
4. Next add the chicken plus the marinade and cook for 15 minutes, stirring a couple of times.
5. Add the fenugreek leaves and cook for another 12 minutes.
6. Serve the curry with steamed basmati rice and naan bread.

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