Butter chicken is just easy

Preparation time: 20 minutes. Cooking time: 40 minutes. Only fresh meat and veges and basic spices used in this recipe.
P.S. Amount of products listed below is enough to serve lunch or dinner for up to 4 people.



Ingredients:

  • 900 grams Chicken thighs (boneless and skinless) – highly recommend Waitoa free range chicken
  • 2 tablespoon Oil
  • 100 grams butter
  • 1/2 teaspoon roasted cumin seeds
  • 4 slices ginger
  • 2 clove garlic
  • 1 dried chili
  • 1 big brown onion
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 4 tomatoes
  • 150 ml full cream
  • 2 teaspoon brown sugar
  • 1 tablespoon fresh coriander
  • 1 tablespoon fenugreek

  1. Cut chicken thighs into small pieces. Pour oil into a pot and lightly fry chicken over high heat. Transfer the chicken into a bowl when it’s ready (~15-20 minutes):

  2. Add butter, cumin, ginger, garlic chili and onion into same pot. Cook for 3 minutes until the onion becomes translucent:

  3. Remove chili and add turmeric, salt and garam masala and cook for another minute:

  4. Then ad tomatoes and stir well (~10 minutes):

  5. Remove the pot from stove and use a hand blender to turn the gravy mix into a puree:

  6. Add cooked chicken, full cream and sugar, coriander, fenugreek and cook for a medium heat for another ~5 minutes, then taste it and add salt if needed:

  7. Serve it with basmati rice garnish:

An advice:

  • You can buy chicken thighs and remove bones and skin by yourself – making it a bit cheaper
  • To prevent chicken from burning to the bottom of the pot, start fry it on medium heat stiring it well and slowly increase heat up to high heat
  • Butter – I recommend Ghee clarified butter produced by Mathura or any other manufacturer
  • It’s better to chop onion and ginger onto small pieces to save time on cooking
  • It is recommended to roast spices on frying pan before using them, so it makes the flavour more saturated
  • The perception of spices is very strongly influenced by the amount of salt put
  • Don’t be afraid to make experiment with amount of spices but keep in mind that its taste and flavour may not occur immediately but 2-3 seconds later so add them cautiosly
  • The level of spiciness is controlled by chili – if you remove it before using hand blender you get mild, if you blend a half of it – you get medium, but if you blend the whole one – you get hot.
    If you prefer mild+ then you can cut chili in half before putting into the pot and then remove it completely before using the hand blender
  • Remove tomatoes skin before cutting them. It won’t be cooked anyway and will stuck in a blender.
  • Original Indian butter chicken is cooked without sugar so I may guess it was introduced in New Zealand.
    So it is totally up to you to cook with sugar or without 🙂
  • Butter chicken, like any Indian meal has a lot of variables influencing the final taste so don’t be surpised if it tastes slightly different next time when you cook it 🙂
  • Try to avoid can tomatoes because they can easily change meal’s taste and actually ruin it (read the previous point)
  • Also, in addition or as replacement to full cream you can add coconut milk/cream/or coconut flesh which makes your meal even more creamy

Any questions? :)

Stay tuned. Get post excerpts, news and other perks not included in RSS, Feedly or somewhere else.

Join 239 other followers and receive monthly newsletter

Ivan Grigoryev's Blog
Living in New Zealand. Blogging about the country, beautiful places, everyday life.
Do a skydive - halfway completed; get 1400 - still working on; reach 300kph - completed by 96.6%