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Donal Skehan
Butter Chicken | DonalSkehan.com, Try making this easy Indian restaurant favourite at home!
  • main-meals

Butter Chicken

June 24

My butter chicken recipe is a one-pot-wonder and is full of rich, flavoursome spices and tender slow cooked meat.

  • serves Serves 4
  • time 45 mins

Method

  1. 1. Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.
  2. 2. Heat a large casserole over a high heat and cook in batches until cooked all the way through and the chicken has deep char marks. Baste with the melted butter and lemon juice while the chicken cooks. Remove from the pot and set aside once cooked.
  3. 3. For the sauce add the butter to the casserole. When it’s melted add in the cardamom and onions. Cook for 8 minutes until softened and slightly browned. Add in the garlic, ginger and chilli and continue to cook for 2 minutes.
  4. 4. Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
  5. 5. Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste. Stir through the chicken and cook until it’s warmed through.
  6. 6. Serve the butter chicken with basmati rice and naan breads.

Ingredients

For the chicken:

1.1 lbs boneless, skinless chicken thighs

1/2 stick butter, melted

Juice of 1 lemon

For the marinade:

3/4 cup plain yoghurt

1 large thumb sized piece of ginger, finely grated

3 garlic cloves, finely grated

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

For the sauce:

1/2 stick butter

1 onion, finely chopped

4 green cardamom pods

5 garlic cloves, finely chopped

1 large thumb sized piece of ginger, finely grated

1 green chilli, finely chopped

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

1 tsp Kashmiri chilli powder or paprika

4 tbsp tomato puree

1 cup double cream

Sea salt

Saffron basmati rice & naan bread to serve

For the chicken:

500g boneless, skinless chicken thighs

50g butter, melted

Juice of 1 lemon

For the marinade:

150ml plain yoghurt

1 large thumb sized piece of ginger, finely grated

3 garlic cloves, finely grated

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

For the sauce:

50g butter

1 onion, finely chopped

4 green cardamom pods

5 garlic cloves, finely chopped

1 large thumb sized piece of ginger, finely grated

1 green chilli, finely chopped

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

1 tsp Kashmiri chilli powder or paprika

4 tbsp tomato puree

200ml double cream

Sea salt

Saffron basmati rice & naan bread to serve

You'll Need

Bowl

Large casserole

 

 

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