Recipe Card
Butter Chicken
INGREDIENTS
Chicken Marinade
20g brown sugar
15g garlic
15g ginger
385g chicken
1 tbsp 16g lemon juice
1 tsp 5g oil
10g spice mix 1 tbsp
Butter Sauce
45g butter
275g onion
12g garlic
15g ginger
50ml 56g milk
50ml 56g water
15g 1 tbsp brown sugar
1.5 tsp 5g salt
5 tsp 20g garam masala
1 tsp kashmiri chilli powder
100ml heavy cream
METHOD
METHOD (Marinade)
1. Dice or cut the chicken into strips and place in a medium bowl with enough room to mix.
2. Add all the marinade ingredients and stir until fully combined, cover and leave in the fridge for 30 min to 24 hours. The longer you leave it the tender the chicken will be.
METHOD (Butter Chicken Sauce)
1. Place the butter into a pot on medium heat melt and brown a little, this will enhance the flavour.
2. Place diced onion into the pot and soften, no need to caramelise. Add the ginger and garlic along with the brown sugar and combine. Cook for 3 min stirring a few times so its doesn't burn.
3. Add salt garam masala and combine, cook for 1 min stirring the whole time.
4. Add crushed tomatoes, milk and water, stir to combine. The heat is still on a medium heat, bring the mixture up to a simmer.
5. Add kashmiri chilli powder and combine, cover pot with a lid.
6. Once mixture has been simmering for 10 min add cream and combine.
7. Once you have allowed the mixture to cool for at least 20 min place in a blender or use a stick blender to blitz into a liquid.
8. Stir in cooked chicken and either bring to a simmer to serve or transfer to a airtight container (preferably glass as the kashmiri chilli with stain plastic.)
PLATING UP
On a bed of basmati rice place some chicken and the butter chicken sauce over the top. Dot some Greek yoghurt around the bowl and sprinkle some coriander leaves. What's a Indian curry dish without naan? Click to cook Sliver and Bite's naan recipe.
Garam Masala
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