All Recipes Poultry Tried and Tested

Butter Chicken

Butter Chicken

Serves 4

1 kg (2 lb) chicken thigh fillets
1 teaspoon salt
1/4 cup (60 ml / 2 fl oz) lemon juice
1 cup (8 fl oz) yoghurt
1 medium onion, chopped
2 cloves garlic, crushed
3 cm (1 1/4 inch) piece fresh ginger, grated
1 green chilli, chopped
2 teaspoons garam masala
2 teaspoons yellow food colouring
1 teaspoon red food colouring
1/2 cup (125 ml / 4 fl oz) tomato puree (passata)
1/2 cup (125 ml / 4 fl oz) water
2 cm (3/4 inch) piece fresh ginger, extra, finely grated
1 cup (250 ml / 8 fl oz) cream
1 teaspoon garam masala, extra
2 teaspoons sugar
1/4 teaspoon chilli powder
1 Tablespoon lemon juice
1 teaspoon ground cumin
100g (3 1/3 oz) butter

1. Cut the chicken into strips 2 cm (3/4 inch) thick. Sprinkle with the salt and lemon juice.
2. Place the yoghurt, onion, garlic, ginger, chilli and garam masala in a food processor and process until smooth.
3. Combine the food colourings in a small bowl, brush over the chicken and turn to coat. Add the yoghurt mixture and toss to combine. Cover and refrigerate for 4 hours. Remove the chicken from the marinade and allow to drain for 5 minutes.
4. Preheat the oven to hot 220c (425f / Gas 7). Bake the chicken in a shallow baking dish for 15 minutes or until tender. Drain off any excess juice, cover loosely with foil and keep warm.
5. Combine the tomato puree and water in a large jug. Add the ginger, cream, extra garam masala, sugar, chilli powder, lemon juice and cumin and stir to combine.
6. Melt the butter in a large pan over medium heat. Stir in the tomato mixture and bring to the boil. Cook for 2 minutes, then reduce the heat and add the chicken pieces. Stir to coat the chicken in the sauce and simmer for 2 minutes longer or until heated through. Serve with rice.

1 Comment

  1. Oh this is to die for. I totally loved it. I choose it because well I don’t like red meat and have never made butter chicken before (yes have eaten it though).

    I used Greek yoghurt and because it was a 500ml tub and didn’t want to waste it – doubled the items in step 2. Plus I used about 1.3kg of chicken breast diced up. I let min marinate over night and when draining just stuck it over a colander to drain the excess (not that there was much). I had to cook my chicken in the oven for 30 minutes so it was cooked (my oven sucks) and drained the chicken again in washed out colander to get rid of the water bits.

    Steps 1 and 3 I just mixed the chicken with it instead of sprinkling and brushing.

    I did step 6 in my electric frypan and served with the roti’s (I hate rice).

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