Classic Indian Butter Chicken
Ingredients
Marinade
- 1kg boneless skinless chicken thighs cut into large bite size pieces
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tbsp kashmiri chilli powder
- 1 tbsp veg oil
- 1/2 tsp ground turmeric
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 5 green Cardamom pods
- 2 whole cloves
- 1 inch cinnamon stick
- 2 tsp garlic chopped
- 1 tbsp ginger chopped
Sauce
- 2 tbsp ghee
- 25g knob butter X 2
- 1 medium red onion diced
- 1 tbsp ginger chopped
- 1 green chilli chopped
- 1 tsp garlic chopped
- 2 tsp dried fenugreek leaves
- 2 tbsp ground cashews
- 1 tbsp kashmiri chilli powder (sub paprika)
- 1 tbsp ground coriander
- 1 tbsp light brown sugar
- 400g tin chopped tomatoes
- 200ml double cream
- Salt
Preparation
Put the chicken in a bowl with lemon juice, salt, turmeric, and Kashmiri chili powder, mix well, and set aside. Mince or blend garlic, ginger, and green chili into a paste and stir into the chicken. Toast cumin seeds, coriander seeds, cardamom pods, cloves, and cinnamon stick in a pan over medium-low heat for 3-4 minutes until fragrant but not burnt, then stir into the chicken mixture. Cover and marinate in the fridge for at least 8 hours.
Lay the chicken pieces on a grill rack and pan, cook them together to achieve a char without overcooking. Grill on high for 4-5 minutes, then turn over and grill the other side for the same time. Set aside.
Add ghee and one knob of butter to a medium heat pan and sweat the onion, ginger, garlic, and green chili for 6-7 minutes. Stir in Kashmiri chili powder, ground coriander, and fenugreek leaves and sauté for a couple of minutes. Stir in ground cashews, tomatoes, and sugar, cover, and simmer on low for 12-15 minutes until oil separates from tomatoes. Blend until smooth.
Add the chicken pieces and any juices from the grill pan and combine. Bring to a simmer for 10 minutes, then stir in the cream and second knob of butter, bring back to a low simmer for five minutes, stirring to combine, and season with salt.
