Butter Chicken

Sash's Butter Chicken Recipe
Photo by Joanne B.

PREP TIME

30

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

Ingredients

  • 1

    Tbs chopped ginger

  • 3

    garlic cloves, chopped

  • 75

    g blanched almonds

  • 3/4

    cup of thick natural yoghurt

  • 1/2

    tsp chilli powder

  • 1/4

    tsp ground cloves

  • 1/4

    tsp ground cinnamon

  • 1

    tsp garam masala

  • 4

    cardamon pods, lightly crushed

  • 400

    g tin of chopped tomatoes

  • 1 1/4

    tsp salt

  • 1

    kg chicken thigh fillets, skinless, and cut into fairly large pieces

  • 5

    Tbs ghee or clarified butter

  • 1

    large onion, thinly sliced

  • 6

    Tbs coriander, finely chopped

  • 4

    Tbs double cream

Directions

1. Blend ginger and garlic together. Finely chop almonds or grind in food processor. Combine ginger, garlic, almonds, yoghurt, chilli powder, cloves, cinnamon, garam masala, cardamon, tomatoes and salt. Add chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours, or overnight, in the fridge. 2. Preheat the oven at 180 degree celsius. Heat ghee or butter in a deep, heavy-based frypan, add onions and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Min in the fresh coriander. Put the mixture in a shallow baking dish, pour in the cream and stir. 3. Bake for 1 hour (if top is browning too quickly cover with either dish cover or foil). Leave to rest for 10 minutes before serving - oil will rise to the surface - and just before serving place the dish under a hot grill for 2 minutes to brown the top. Spoon off excess oil before serving.

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