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Butter Chicken

Ingredients

Quick Marinade

  • 1 kg boneless skinless chicken cubed
  • Juice of 1 lime
  • 1 tsp red chilli powder
  • Kafir yogurt to cover

Roasted Masala

  • 2 dried thai chilies
  • 4 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 1 small stick of cinnamon broken into pieces
  • 2 bay leaves
  • 1/8 cup sliced almonds
  • 4-5 pods of cardamom
  • 1 teaspoon corriander seeds

Rest of Masala

  • 2 teaspoon ground coriander
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon amchoor powder

Other Ingredients

  • 1 onion chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 398ml can diced fire roasted tomatoes
  • 2 cups chicken stock
  • 2 tablespoons dried fenugreek leaves
  • 1 tablespoon tomato paste or a hearty squirt of ketchup
  • Salt to taste
  • 3 tablespoon butter melted
  • lime juice

Instructions

  • Mix the chicken, kafir, lime juice, and chilli powder in a large, non-metallic bowl or plastic bag. Set aside to marinade while prepping the rest of the spices.
  • In a flat pan, medium heat, gently roast (stirring frequently) the roasting spices until they darken slightly.
  • Let cool and put in a coffee grinder and grind into a coarse powder.
  • Add the coriander, cumin, amchoor powder, and tumeric and mix.
  • Heat a few tbsp of vegetable oil in a deep pan on medium heat.
  • When hot, add the onions and half of the spice mix. Saute until the onions turn light brown.
  • Add garlic and ginger and fry for about a minute.
  • Add the can of tomatoes and saute until most of the liquid is gone.
  • Add the chicken to onion mix, along with the other half of the spices, and let cook until the flesh begins to turn white.
  • Add 1 cup of the chicken stock and the fenugreek leaves. Saute until it begins to thicken, stirring occasionally.
  • When the mix begins to thicken, add in another 1/2 c of the stock.
  • Let begin to thicken again, add the tomato paste / ketchup and the other 1/2 c of stock.
  • Let cook until sauce has reduced and makes a nice thick gravy and the chicken has cooked through.
  • Finish off with a squirt of lime juice and the melted butter, stirring to mix.