Butter Chicken Curry

Anyone for Curry? This is a very rich butter chicken recipe just add or take away chillies depending on how hot you like it!

  • 8 chicken thighs, boneless
  • 1/2 tbsp of ginger paste
  • 1/2 tbsp of garlic paste
  • 2 tbsp of Greek yoghurt
  • 2 tsp Kashmiri chilli powder
  • 1/2 tsp garam masala
  • 1 tbsp of vegetable oil
  • Makhani sauce
  • 4 cardamom seeds
  • 2 cinnamon sticks
  • 4 cloves
  • 4 bay leaves
  • 1 tbsp of ginger, peeled and chopped
  • 3 green chillies
  • 10 tomatoes, cut into quarters
  • 1 tsp chilli powder
  • 1 tbsp of clear runny honey
  • 2 tsp tomato paste
  • 1 tsp dried fenugreek
  • 25g of unsalted butter
  • 1 tbsp of cashew nuts, toasted and roughly chopped
  • 60ml of single cream
  • 2 tbsp of vegetable oil
  • salt
  • To plate
  • 1 knob of butter
  • To make the butter chicken, mix the chicken with the ginger, garlic paste and salt and set aside.
  • Whisk the yoghurt, chilli powder, garam masala powder and oil together, then add to the chicken and marinate for a minimum of 4 hours.
  • Grill the marinated chicken in the tandoor, on a barbecue or under a hot grill (13-15 minutes) until cooked through. Leave to cool, cut into large bite-sized bits.
  • For the makhani sauce, heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of minutes. Add the tomatoes and simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp.
  • Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce.
  • Put the sauce back on the heat and bring to the boil. Add the chilli powder, salt, honey, tomato paste and butter and simmer for a further 20 minutes.
  • Sprinkle with the fenugreek and the sauce is ready to use.
  • To finish, sauté the bits of chicken in a small amount of butter. Sprinkle the chicken with some roughly chopped toasted cashew nuts.
  • Add the makhani sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream.

About the author

2877 Up Votes

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26th Nov 2016
Thanks for voting!
26th Nov 2016
Thanks for voting!
Mouthwatering hmm 🙂
15th Nov 2016
Thanks for voting!
Looks delicious, an awful lot of ingredients though.
3rd Sep 2016
Thanks for voting!
Some wacky ingredients in there, I don't use half of them, no lime juice to enhance flavours, but each to their own
Thanks for voting!
This is making my mouth water! Must try it 🙂

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