Steve Cooks

Steve’s Butter Chicken

This dish is variable; for those who like more spice - add more chili, creamier - add more cream. Just remember to add sugar with the tomato and blitz the sauce really thoroughly especially if using tomatoes rather than paste.

Instructions

Thoroughly mix all marinade ingredients (except butter) with chicken and refrigerate for at least 1 hour (up to 24 hours)

Soften onion in 2 TBS butter in a saucepan.

Add all sauce ingredients except cream and stir until fragrant.

Add cream and remove from heat, stir until combined.

Blitz in blender or with stick blender until creamy.

Fry of marinated chicken in butter in batches.

Add to saucepan with sauce, low simmer for 10 - 30 mins while rice cooks.

Serve with rice and Poppadoms or Naan.

Ingredients


Marinade 

  • 500g Chicken thighs or breasts cut into bite-sized pieces

  • 100g Plain Yogurt (or 50g Crème Fraiche and 50g Sour Cream) 

  • 1 tsp Minced Garlic

  • 1 tsp Minced Ginger

  • 1 tsp Garam Masala

  • ½ tsp Tumeric

  • ½ tsp Ground Cumin

  • ¼ tsp Ground Chilli

  • 2 TBS Butter (use for frying later)

Sauce

  • ½ can (200g) Diced Tomatoes (or ½ can (70g) Tomato Puree plus 50ml water)

  • 1 Onion diced

  • 1 TBS Sugar

  • 2 TBS Butter 

  • 1 tsp Minced Garlic

  • 1 tsp Minced Ginger

  • 1 tsp Garam Masala

  • 1 tsp Tumeric

  • 1 tsp Ground Cumin

  • More Chili (optional)

  • Pinch of Salt

  • 300ml Thickened Cream