Indian Butter Chicken Recipe
Indian butter chicken recipe, an easy Indian recipe for chicken in a creamy tomato sauce. Serve with chapati bread, naan bread or boiled basmati rice...
Ingredients
- 10,5 oz fresh chicken breast (350 g)
- 1 cup canned chopped tomatoes (240 ml)
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tsp fresh ginger grated
- 1 tbsp garlic paste
- 1 tbsp tandoori masala spice mix
- ¼ ground cinnamon
- ¼ tsp ground cardamom
- 2 cloves
- 1 tsp garam masala
- 2 bay leaves
- 1 tbsp caster sugar
- ½ cup cream (120 ml)
- ⅔ cup unsweetened yogurt (160 ml)
- a handful fresh cilantro chopped
- 2 tbsp unsalted butter
- chili powder
- salt
Instructions
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Rinse the chicken and pat it dry with kitchen paper. Then dice it up into bite-size chunks. Add them to a shallow dish together with 4 tablespoons of yogurt, the grated ginger, lemon juice, half of the garlic paste, a pinch of chili powder and the tandoori masala.
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Stir the chicken and place it in the fridge to marinate for 1 hour. Then cover an oven rack with tinfoil and add the diced chicken.
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Grill the chicken for 7 minutes under a hot grill until a little charred. Add the butter to a large pan together with the cloves, bay leaves, ground cinnamon, cardamom and garam masala.
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Place the pan over medium-high heat until the butter has melted. Then add the pureed tomatoes, tomato paste and remaining garlic paste. Season with a pinch of chili powder and salt.
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Stir and bring the tomato puree to a gentle simmer. Cover the pan and simmer the tomato sauce for about 6 minutes. Then add the cream and remaining yogurt.
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Stir and add the grilled chicken and sugar.
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Stir again. Cover the pan and cook the butter chicken for another 6 minutes. Then stir in the chopped cilantro.
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Check the seasoning of the sauce and add extra sugar, chili powder, salt or spices to taste. Then scoop the butter chicken onto deep warm plates and serve.