Here’s my quick, simple delicious recipe for Butter Chicken, the mother of Chicken Tikka Masala. It’s a rich creamy tomato sauce makes this authentic dish a must.
I’ve simplified this much loved curry so you can enjoy it without the kerfuffle.
For marinade
2 tablespoons oil
Half teaspoon salt
Half teaspoon chilli powder
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon garlic ginger paste
1 teaspoon fenugreek (crushed)
Pinch of black pepper
Cook the chicken first
1 tablespoon of oil
To make the curry
1 tablespoon oil
Two knobs of butter
3 garlic cloves minced
One small onion chopped
1 teaspoon salt
Half a teaspoon of Chilli Powder
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon fenugreek
1 teaspoon sugar
1 and half tablespoon Tomato Purée
One cup of water in total
Half a cup of double cream
Finish with a small knob of butter
Instructions
Marinade chicken first and mix well. Leave to marinate for at least 30 mins, overnight is best.
Then get the chicken using 1 tablespoon oil. Cook the chicken 80%.
For the curry, add oil and butter. When hot add the garlic, fry for about a minute and then add the onions. Add some salt at this stage to soften the onions quicker. Put on low heat and cover with lid.
Once the onions have softened, mash them.
Then it’s time to add your spices. Make sure your spices don’t burn. Fry the spices for about 30 seconds and then add the tomato puree. Mix well. Add a little bit of water from your one cup to cook the spices, then add the rest of the water after about 20 seconds.
You can now cover with a lid and cook on low to medium heat for around 3 mins. Once you see the oil separate around the edges, it’s done. Add fenugreek by crushing it in your hands before adding.
Next add the chicken. Bring to a simmer and cook and chicken fully. Once your chicken is done (should take around 3 minutes), add the cream.
Bring to a boil and then your done. Add a small knob of butter to finish.
