Indian butter chicken is one of our favorite Indian curries because it is incredibly creamy, flavorful and not all too spicy! In all honesty, I was going to claim that besides chicken tikka masala, butter chicken is probably one of the most well-known Indian dishes. However, I just checked up on my facts and it turns out that although it is relatively well-known that butter chicken is from Northern India, it has been claimed that chicken tikka masala has originated in Glasgow.. Oh well, learn something new every day! Anyway.. that was a little bit of side-tracking there.. but we adjusted the traditional butter chicken curry recipe to make it less time consuming and slightly easier to throw together on a week day!
○ 350g chicken thighs ○ 25g butter ○ 1 teaspoon garam masala ○ 3 teaspoons paprika powder ○ 1 teaspoon coriander ○ 1 teaspoon chili powder ○ 1 tablespoon freshly grated ginger ○ 1 teaspoon cinnamon ○ 1/2 tablespoon sugar ○ 1 chopped white onion ○ 3 cloves of minced garlic ○ 1/4 cup yogurt ○ 1/4 cup heavy cream ○ tablespoon lemon juice ○ 300g canned diced tomatoes ○ 2 teaspoons tomato purée ○ 3 cardamom pods
Start off by dicing your chicken thighs, then set aside. Heat a saucepan over medium heat and sauté the onion, garlic and ginger in a tablespoon of olive oil for about 3 minutes. Next, add in the butter and stir to melt. Add in the spices (garam marsala, paprika, coriander, chili, cinnamon and cardamom) and sugar, then stir for about a minute. Next, add the diced tomatoes and tomato purée and stir for another minute. Lastly, stir in the yoghurt and heavy cream. Let simmer for about 8-10 minutes while you cook the chicken in the mean time.
Heat a frying pan with olive oil over medium high heat and toss in the cubed chicken. Stir continuously for about 8 minutes. Season with salt and pepper. Add half the sauce to the frying pan and cook for another 4 minutes. Once ready, add in the remaining sauce and serve.
Cheese and Chinese