Butter Chicken
November 3, 2020 Michelin Chief
Chicken Marinade
| chicken breast, diced | 1lb | |
| full-fat yoghurt | 1/2 cup | |
| garlic, finely grated | 2 cloves | |
| ginger, finely grated | 1 tbsp | |
| kashmiri chilli powder | 1 tsp | |
| garam masala | 1 tsp | |
| salt | 1 tsp |
Butter Sauce
| ghee/butter | 1 tbsp | |
| shallot, roughly chopped | 3 | |
| garlic, finely grated | 3 clove | |
| ginger, finely grated | 1 tbsp | |
| medium tomato, roughly chopped | 8 | |
| garam masala | 1 tbsp | |
| kashmiri chilli powder | 1 tsp | |
| ground coriander | 1 tsp | |
| turmeric | 1 tsp | |
| dried fenugreek leaves | 1 tsp | |
| cashew nut | 1/4 cup | |
| caster sugar | 1 tsp | |
| double cream | 1/2 cup | |
| unsalted butter | 4 tbsp |
Butter Chicken Directions
- In a bowl combine the yogurt, garlic, ginger, chili powder, garam masala, and salt. Combine the chicken with the yogurt mix, ensuring it is well coated, and allow to marinate for at least 30 minutes in the fridge.
- Heat the ghee in a large pan over medium heat. Add the chicken and sear on all sides, once charred in color remove the meat and set aside.
- To the same pan add shallots, garlic, and ginger, sauté for 5 minutes. Add garam masala, chili powder, ground coriander, ground turmeric, and cashews, cookout spices for 1 minute.
- Add tomatoes to the pan and allow to simmer for 15 minutes until soft, add a splash of water if the sauce becomes too dry.
- Once the tomatoes have softened add 100g double cream, salt, and sugar, blend till smooth.
- Strain through a sieve to produce a rich, velvety sauce.
- Return the sauce to the pan and stir through the charred chicken pieces, butter, and fenugreek leaves. Warm for 10 minutes to ensure the chicken is cooked through.
- Garnish with remaining double cream and serve with homemade chapatis or basmati rice.
No Comments