Butter Chicken

Name: Butter Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 2 Chicken Breast cut into Cubes; Marinade; 1 tsp Kashmiri Chilli Powder; 1 tsp Garam Masala; 1 tsp Paprika Powder; 1 tsp Garlic Paste; 1 tsp Ginger freshly grated or paste; 1 tsp Kasuri Methi Leaves; 1 tsp Mild Madras Curry Powder; 1 tsp Tandoori Masala Powder; 1/2 tsp Salt; 1/2 tsp Pepper; 4 tbsp Greek Yoghurt; Sauce; 1.5 Tbsp Butter Ghee or Butter; 1 tbsp Vegetable Oil; 1 Black Cardamom Pod; 1 Bay Leaf; 2 x 400g tins of Chopped Tomatoes; 2 tsp Kasuri Methi Leaves; 1 Kashmiri Chilli Powder; 1 tsp Cumin Powder; 1 tsp Garam Masala; 1 tsp Coriander Powder; 15g Fresh Coriander finely chopped; 1 Large Onion Finely Chopped; 50g Cashew Nuts; 1 tsp Garlic Paste; 1 tsp Freshly grated Ginger or Paste; 2 tbsp Tomato paste

21 steps

Prep:20minCook:30min

Tender Chicken Tikka Cubes cooked a creamy tomato based curry sauce

Updated at: Thu, 17 Aug 2023 02:33:44 GMT

Nutrition balance score

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Instructions

Step 1

Add the cubes of Chicken Breasts into a bowl along with all the ingredients for the marinade apart from the yoghurt.

Step 2

Mix well and once all the chicken cubes have been coated add in the yoghurt and mix again ensuring that all of the chicken cubes are coated.

Step 3

Wrap the bowl with cling film and place in the refrigerator for at least 20 minutes best to leave for 2-3 hours or overnight.

Step 4

Pre-Heat your Grill.

Step 5

Remove the chicken from the refrigerator and place it onto a baking sheet and put it under the hot grill. Grill until the chicken starts to char turn the chicken over and repeat on the other side. You are not trying to cook the chicken all the way through at this stage just to char it.

Step 6

While the chicken is under the grill, gently heat a large frying pan or wok on low heat and add in the ghee or butter along with the oil.

Step 7

Once the ghee has melted add in the cardamom pod and bay leaf, and make sure you have cracked the cardamom pod open. Add in the onions and turn up the heat to medium and cook until the onions are soft and tender.

Step 8

Add in the garlic and Ginger and stir in for one minute.

Step 9

Add in all of the spices and stir in.

Step 10

Before the spices burn add one tin of tomatoes and stir in.

Step 11

Let the sauce simmer for 2 minutes.

Step 12

Add in approximately 10g chopped coriander and 1 tsp of Kasuri Methi, cashew nuts, the second tin of tomatoes and the hot water stir well and allow to simmer for 10 minutes on low heat, stirring occasionally.

Step 13

Remove the bay leaf and cardamom pod and discard.

Step 14

Add the sauce to a blender and blend until smooth.

Step 15

Pass the sauce through a sieve back into the pan.

Step 16

Keep the sauce on low heat and add the butter and stir in

Step 17

Next, add another tsp of Kasuri Methi Leaves and another 10g of chopped coriander and stir well.

Step 18

After two minutes add in the double cream and stir well

Step 19

Once the cream is thoroughly mixed in add in the chicken and coat in the sauce, cover with the lid and allow to simmer for 10 minutes stirring occasionally.

Step 20

After 10 minutes it’s time to plate up.

Step 21

Serve with rice or a side of your choice, lick you’re lips and enjoy.