You can’t go wrong when there’s butter chicken on the menu! This recipe was created by Seemagetsbaked and it’s absolutely delicious. Now, I’m not a curry expert hence me relying on those who are, and Seema knows what she’s doing. Check out the recipe video below and you’ll get a good idea of what you’re in for.

You can easily use paneer to switch this into a vegetarian option so either way give it a try, 10/10 guys!

Butter Chicken Curry

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Ingredients

  • 800 g chicken thigh cut into bite-sized pieces
  • For the marinade:
  • 200 g plain full-fat yoghurt
  • 4 cloves garlic
  • 2 tsp lemon juice
  • 5 cm knob of ginger
  • 1-2 green chillies
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 1 tsp salt
  • For the curry:
  • 4 tbsp ghee or 3 tbsp butter + 1 tbsp oil
  • 1 large onion slice
  • 1 star anise
  • 1 cinnamon stick
  • 3-4 cloves
  • ½ tsp cumin seeds
  • 2 tbsps garlic minced or finely grated
  • 1 tbsp ginger minced or finely grated
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tbsp tomato paste
  • 400 g crushed canned tomatoes
  • 2 tsp red chilli powder adjust to your taste preference
  • 2 ½ tsp salt or to taste
  • 250 ml double cream
  • 2 tbsp kasoori methi dried fenugreek leaves
  • Coriander optional as garnish

Instructions

  • Preheat the grill to the hottest setting.
  • Mix all the marinade ingredients to coat the chicken.
  • Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
  • Heat the ghee and add cumin seeds, cinnamon sticks, cloves and star anise.
  • Once the cumin seeds start to sizzle, add the onions.
  • Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
  • Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
  • Add the crushed tomatoes and cook for 20—30 minutes on low heat.
  • Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
  • Taste and adjust seasoning if necessary.
  • Garnish with coriander and serve with rice and fresh naan.