Indian Butter Chicken


Servings: 4 | Prep time: 10 mins | Cook time: 35 mins | Total: 2 hours 45 mins including marination


A recipe for Indian butter chicken where you can marinate the chicken from 2 hours to overnight. This butter chicken is made with many spices and is actually made without butter in it at all.

Ingredients:

  • For marinate: 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/2 cup Greek yoghurt
  • 1 tsp chilli powder
  • 1/2 tsp garam masala powder
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1kg chicken breast, cubed
  • For curry: 2 tbsp extra virgin olive oil
  • 4 bay leafs
  • 2 black cardomoms
  • 4 green cardamoms
  • 5 cloves
  • 1 cinnamon stick
  • 1.5 tbsp garlic paste
  • 1.5 tbsp ginger paste
  • 1 cup tomato puree
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp honey
  • 1/2 cup thick cream
  • 2 cups of basmati rice

Directions:

  1. For marinate: Mix garlic paste, ginger paste, yogurt, chilli powder, garam masala, oil and lemon juice in a medium sized bowl.
  2. Add chicken to the marinate, cover and refrigerate for 2 hours to overnight.
  3. For curry: Heat an oven to 200°C then roast the chicken pieces on a baking tray for 7 minutes.
  4. Heat oil in a large frypan over medium heat. Add bay leaf, black and green cardamom, cloves and cinnamon stick and let crackle. Lower heat and add garlic and ginger paste and cook for 7 minutes.
  5. Add chicken pieces and cook for 7 minutes. Add tomato puree, chilli powder, garam masala and salt. Cook for a further 8 minutes. Add honey and cream.
  6. Cook rice as per packet instructions. Serve chicken with rice.