Butter Chicken Curry
Info
If you’re looking for the indulgence of a takeaway curry, look no further!Ingredients
Method
Ingredients
For the chicken marinade
600g skinless and boneless chicken thigh, cut into bite size pieces
175g Greek yogurt
Thumb sized ginger, grated
5 tsp garlic, minced
3 tsp Bart Kashmiri chilli powder
2 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 tsp paprika
Juice of 1 lemon
2 tsp salt
For the sauce
3 tbsp vegetable or sunflower oil
5 cardamom pods
2 tsp fenugreek seeds
5 cloves
4 bay leaves
Thumb sized ginger, grated
2 cloves garlic, minced
3 mild green chillies, sliced down the middle
2 tsp garam masala
2 tbsp tomato puree
1 tin chopped tomatoes
100ml single cream
60g butter, cubed
1 tsp honey
Handful of coriander
For the pilau rice
1 tbsp oil
1 small onion, finely chopped
1 tbsp Bart Pilau Spice Blend
200g basmati rice
400ml chicken or vegetable stock
Method
Put the chicken into a bowl with all of the marinade ingredients and mix, making sure the chicken is well coated. Leave this covered in the fridge to marinade, for a minimum of an hour, but ideally overnight.
To cook the chicken, heat the oven to 240C/220C fan. Evenly spread the chicken out on a large baking tray and cook for 10–15 minutes, turning them halfway through. It doesn’t have to be completely cooked through, as it will continue cooking when returned added to the sauce.
Start the pilau rice about 15 minutes before the chicken is done:
Heat the oil in a saucepan over a medium heat and cook the onion until soft.
Stir in the pilau seasoning blend and cook for 30 seconds until fragrant.
Add the basmati rice and stir to coat in the spices, then pour in the stock.
Bring to a boil, reduce to a low heat, cover with a lid and cook for 10–12 minutes until the rice is tender and the liquid has absorbed.
Fluff with a fork and set aside.
When ready to make the sauce, heat the oil over a medium/high heat in a heavy-based pan, then fry the whole spices for 45 seconds.
Add the garlic, ginger and chillis and fry for another 1–2 mins.
Add the tomato puree and garam masala, and fry until you can see the oil start to separate from the puree.
Add the tin of tomatoes - bubble away for 10 mins or so.
Take your pan off the heat, and pass the sauce through a sieve into another pan or bowl, using the back of your spoon to help it through the sieve.
Add back to the pan over a medium heat, bringing it to a simmer.
Add the chicken to the pan and simmer for another 10 minutes.
Now add the butter, bit by bit, stirring constantly.
Once all the butter has been added, add your cream.
Season with the honey, a generous pinch of salt and some coriander.
Serve with the pilau rice and sides of your choice - we love it with a naan!
Comments
Related Recipes
-
![]()
05 May 2022
main
Chicken & Cashew Thai curry
This curry incorporates beautiful, aromatic Thai flavours and will be a firm favourite for all of the family.
-
![]()
05 May 2022
main
Punjab Chicken Masala
Inspired by the flavours of the Northern Indian region of Punjab, this chicken masala curry is mild but full of...
-
![]()
10 Oct 2022
main
Lamb Chops with Garam Masala...
This sharing platter showcases the warming flavours of Bart Garam Masala with a spiced butter that's used to dress a heap...
