Butter Chicken Curry
Info
If you’re looking for the indulgence of a takeaway curry, look no further!Ingredients
Method
Ingredients
- 600g skinless and boneless chicken thigh, cut into bite sizer pieces
- 175g Greek yogurt
- thumb sized ginger
- 5 tsp garlic
- 3 tsp Bart Kashmiri 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/sunflower oil
- 5 cardamom pods
- 2 tsp fenugreek seeds
- 5 cloves
- 4 bay leaves
- Thumb sized ginger
- 2 cloves garlic
- 3 mild green chillies, sliced down the middle
- 2 tsp garam masala
- 2 tbsp tomato puree
- Tin of chopped tomatoes
- 100ml single cream
- 60g butter, cubed
- 1 tsp honey
- Handful of coriander
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.
- 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 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 sides of your choice - we love it simply with rice and a naan!
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