This Butter Chicken is really a British recipe although it is Indian inspired.   The sauce is velvety smooth but not thick. I really like this one, it is absolutely delicious served with either basmati rice or fresh hot Nan or both.

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  • Course Dinner
  • Cuisine British
  • Keyword Curry, Delicious, Different, Saucy, Tasty
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
60minutes 1 hr and 35 min
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
60minutes 1 hr and 35 min
Degree of Difficulty
Moderately difficult
Ingredients
Marinade
  • 4-6 skinless boneless chicken thighs
  • 2 cloves garlic grated (or 2 teaspoons of bottled garlic pre-grated)
  • 2 tsp grated ginger (or bottled ginger pre-grated)
  • 1/2 tsp kosher salt
  • 1/2 tsp chili powder
  • 1/2 small juice of 1/2 lemon
  • 1/3 cup sour cream diluted with a little water, or yogurt
  • 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • salt to taste
Sauce
  • 2 tbspn unsalted butter
  • 2 garlic cloves grated (or 2 teaspoon of bottled, pre-grated)
  • 1/2 tsp grated cardamom or one pod seed lightly crushed
  • 2 whole cloves
  • 2-3 whole pepper corns
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tbspn ground turmeric
  • 1 tsp Asian chili sauce or hot chili powder
  • 1/2 cup tomato paste
  • 1/2 cup heavy cream
  • 2 tbspn sugar or honey or to taste (depends on how sour the tomato puree/yogurt is)
  • salt to taste
  • 1/2 cup water
  • 1 tbspn unsalted butter
  • Chopped cilantro to garnish
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
Marinade
  1. Cut chicken thighs into 1 inch pieces and add to a glass bowl; add grated garlic, ginger, salt, chili powder, lemon juice and yogurt or diluted sour cream. Mix to coat chicken pieces, then cover with cling wrap and refrigerate for a half hour of up to 4 hours.
Preparation
  1. Preheat oven to 400°
  2. Place marinated chicken on a non-stick aluminum foil lined cookie sheet and place in pre heated oven. Cook for 10 minutes, then turn and cook for a further 10 minutes. Remove from oven and set aside when time is up.
Sauce
  1. When the chicken is done, add butter to a sauce pan and heat over medium high heat until the butter melts.
  2. Add cardamom, cloves, pepper corns, coriander, garam masala, turmeric and chili powder, or Asian chilli paste, stir to combine, then add grated ginger and grated garlic. Cook for 1 more minute.
  3. Add the tomato paste and a 1/2 cup of water and salt and stir well to combine, simmer for 10 minutes. Add the sugar or honey.
  4. Remove chicken from oven, reserving all the juices from the pan.
  5. Add the chicken pieces, and any accumulated juices from the sheet pan and turn the chicken to coat each pieces, simmer for 5 minutes.
  6. Finally, add a tablespoon of butter and heavy cream and stir continuously until the butter has melted and the sauce is smooth.
Plating
  1. Serve Butter Chicken over basmati rice, sprinkled with freshly chopped coriander.
Recipe Notes

I have tried various recipes to try to replicate the Butter Chicken that I ate in London (England) and this version is close. I have tinkered with various versions to the point that this has become my recipe; it blends ingredients from various sources and chefs, as no doubt there is no fixed recipe for Butter Chicken

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