Butter Chicken

Here’s a simple recipe to make Butter Chicken at home:

Ingredients:

For the Chicken Marinade:

- 500g boneless chicken (cut into cubes)
- 100g plain yoghurt
- 1st half of the Butter Chicken spice sachet
- 1 teaspoon salt 
- 2 garlic cloves (minced)
- 10g fresh inch ginger (grated)

For the Butter Chicken Sauce:

- Salted butter (75g)
- 1 tablespoon vegetable oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 10g inch ginger (grated)
- 2nd half of the Butter Chicken spice sachet
- 400g canned tomatoes (crushed)
- 250ml heavy cream
- 1 tablespoon sugar (optional)
- Salt (to taste)
- Fresh coriander (for garnish)

Instructions:

1. Marinate the Chicken:

• In a bowl, mix yoghurt, the 1st half of the Butter Chicken spice sachet, and salt.
• Add chicken pieces and coat well. Cover and marinate for at least 1 hour (or overnight for best flavour).

2. Cook the Chicken:

• Pan-fry until the chicken for 10-15 minutes. 
• Once cooked, set aside in a bowl.

3. Prepare the Sauce:

• In the same pan, heat oil and 25g of butter over medium heat.
• Add the chopped onion and sauté until golden brown.

• Add minced garlic and ginger, and cook for another minute until fragrant.
• Stir the 2nd half of the Butter Chicken spice sachet. Cook for a minute.

• Add crushed tomatoes, and simmer for about 10-15 minutes, until the sauce has thickened slightly.
• Transfer the sauce to a mixing bowl and blend until smooth.

4. Combine:

• Add the sauce from the mixing bowl back to the pan

• Reduce the heat and stir in the heavy cream, remaining butter, and sugar.  

• Add the cooked chicken to the sauce and simmer for an additional 5-7 minutes to allow the flavours to integrate.

5. Serve:

• Garnish with fresh coriander. Serve hot with rice or naan bread.

Enjoy your Chicken Tikka Masala, made by you, at home, from scratch!

Cooking advice:

  • Let the onions absorb the melted butter; they will retain the buttery flavour throughout the meal.
  • Once you’ve combined the chicken and sauce, allow at least 10 minutes or more for the flavours to infuse before serving. 
  • Sit back and enjoy alongside some plain basmati rice or garlic naan.