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Without doubt butter chicken is one of the nation’s favourite curries. Don’t be put off by thinking this is unhealthy. My version only contains a small amount of butter and instead of cream, I’ve added natural yogurt which gives the curry a lovely freshness. I read somewhere that the reason this dish was called “butter” was in fact referring to the chicken, which was so tender, it cut/fell apart like butter.... who knows? A great starter curry for kids as it’s mild and creamy. Who’s going to try this recipe?
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Serves 4
INGREDIENTS ⠀
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Marinade
2 cloves garlic - crushed⠀
4cm piece of ginger - grated⠀⠀
2 tablespoons natural yogurt
1 teaspoon garam masala ⠀
1 teaspoon ground turmeric⠀
2 teaspoons ground cumin⠀
1 teaspoon ground coriander
1-2 teaspoon hot chilli powder⠀
Juice 1/2 lemon
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800g chicken thighs - boneless and skinless⠀
1 1/2 teaspoons unsalted butter⠀
2 onions - chopped ⠀
2 garlic cloves - peeled and finely chopped⠀
4 cardamom pods - seeds lightly crushed⠀
3-4 curry leaves
1 red chilli - finely chopped ⠀
1-2 tablespoon tomato purée ⠀
Juice 1/2 lemon
100ml Natural Yogurt ⠀
2 teaspoons honey⠀
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METHOD
Mix together the marinade ingredients in a large bowl. Add the chicken and coat thoroughly. Leave for at least 30 minutes or anything up to 4 hours.⠀
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Sauté the onion on a low heat in the butter and some oil until soft and golden. Add the cardomom, curry leaves, garlic, chilli and cook for 2 minutes. Now add the chicken including the marinade. Turn the heat to medium high and cook for 5 minutes. Now add the rest of the yogurt, lemon juice, honey and tomato purée. Season generously, cover and simmer for 1 hour.
Serve with basmati rice or naan bread.⠀