Butter Chicken Curry

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Butter chicken curry is a popular Indian dish that is made with tender pieces of chicken that have been marinated in a mixture of yogurt and spices, and then cooked in a creamy tomato-based sauce. The dish is known for its rich and complex flavors, with a perfect balance of tangy tomato, creamy yogurt, and aromatic spices.

To make butter chicken curry, the chicken is first marinated in a mixture of yogurt and spices such as cumin, coriander, turmeric, and garam masala. The marinated chicken is then cooked in a tomato-based sauce that has been flavored with ginger, garlic, and a blend of aromatic spices such as cinnamon, cardamom, and cloves. The sauce is enriched with cream or butter, which gives it a smooth and velvety texture.

The dish is typically served with steamed basmati rice or naan bread, and garnished with fresh cilantro leaves. Butter chicken curry is a comforting and indulgent dish that is perfect for a special occasion or a cozy night in.

Butter Chicken Curry Ingredients

3 chicken breasts diced and marinated in a tandoori paste3 tbsp unsalted butter5 green cardamom pods lightly crushed1” cinnamon stick4 cloves1 small onion finely chopped1 heaped tbsp grated ginger1 green chilli slit lengthwise1 tsp kashmiri chilli powder (or mild paprika)1⁄2 tsp garam masala powder1 tbsp cinnamon powder3 tbsp tomato puree250mls double cream3 tbsp honey2 tbsp Kasoori methi/ fenugreek leaf powderSalt to taste, roughly 1 tbspChopped coriander for garnish

Steps

1. Cook the marinated chicken in the oven at 200C for about 20-25 minutes.2. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.3. Add the grated ginger and slit green chillies. Fry for a further minute and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.4. At this stage add a splash of water if the curry is too thick. Stir in the honey, cinnamon powder and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with the chopped coriander.