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Collection: Chicken/Turkey
Recipe By: tick-tock
Butter Chicken/ Indian
Ingredients
- Happy Diwali!
- Also change the chicken for paneer for a SUPERB veggie option.
- Ingredients
- For the chicken marinade:
- * 800g chicken thigh, cut into bite-sized pieces
- * 200g plain full-fat yoghurt
- * 4 cloves garlic
- * 2 tsp lemon juice
- * 5 cm knob of ginger
- * 1-2 green chillies
- * 1 tsp garam masala
- * ½ tsp turmeric
- * 1 tsp ground cumin
- * 1 tsp red chilli powder
- * 1 tsp salt
- For the curry:
- * 4 tbsp ghee (or 3 tbsp butter + 1 tbsp oil)
- * 1 large onion, sliced
- * 1 star anise
- * 1 cinnamon stick
- * 3-4 cloves
- * ½ tsp cumin seeds
- * 2 tbsps garlic, minced or finely grated
- * 1 tbsp ginger, minced or finely grated
- * 1 tsp ground cumin
- * 1 tsp garam masala
- * 1 tsp ground coriander
- * 1 tbsp tomato paste
- * 400g crushed canned tomatoes
- * 2 tsp red chilli powder (adjust to your taste preference)
- * 2 ½ tsp salt (or to taste)
- * 250ml double cream
- * 2 tbsp kasoori methi (dried fenugreek leaves)
- * Coriander (optional as garnish)
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Directions
- Method
- 1. Preheat the grill to the hottest setting.
- 2. Mix all the marinade ingredients to coat the chicken.
- 3. Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
- 4. Heat the ghee and add cumin seeds, cinnamon sticks, cloves and star anise.
- 5. Once the cumin seeds start to sizzle, add the onions.
- 6. Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
- 7. Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
- 8. Add the crushed tomatoes and cook for 20—30 minutes on a low heat.
- 9. Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
- 10. Taste and adjust seasoning if necessary.
- 11. Garnish with coriander and serve with rice and fresh naan.
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