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BUTTER CHICKEN

Explorer

sobhna's butter chicken recipe

INGREDIENTS

Serves 4

  • 460g of boneless diced chicken

  • 1 inch of grated ginger

  • 4 cloves of crushed NZ garlic

  • 2 tablespoons of Sobhna's Authentic Indian Curry Paste

  • 1 teaspoon of lemon juice

  • 2 tablespoons of plain yoghurt

  • Extra chilli powder or fresh chilli (optional)

  • 1 diced medium onion

  • 2 diced medium tomatoes

  • 5-6 cashew nuts

  • 2 tablespoons of oil

  • 50g of butter

  • 0.5 teaspoon of asafoetida

  • 1 Bay leaf

  • Salt to taste

  • 0.5 teaspoon garam masala

  • 2 tablespoons of cream (you can add more if you like it creamier)

  • Sugar or Honey to your taste level

METHOD

  1. Prior Prep: Marinade 460 grams of boneless diced chicken with one inch of grated ginger, four cloves of crushed NZ garlic, half tsp of salt, one tablespoon of original curry paste, one tsp lemon juice, two tbsps. of yoghurt and chilli powder or fresh chilli to taste for a minimum of one hour.

  2. Next, make the butter chicken base by boiling one medium diced onion, two medium diced tomatoes, five cashew nuts in a pan with approx.half a cup of water for approx. 15 minutes until soft. Once cooled, blitz this in your grinder to make your tomato and onion sauce.

  3. Now in your frying pan add two tbsps. of oil and fry the chicken pieces on a medium heat. Remove from heat once lightly fried – so we don’t want them to go brown but just a nice golden colour.

  4. In the same frying pan, add 50 grams of butter on a medium heat. Once the butter has melted, add a pinch of asafoetida and your bay leaf cut in two pieces.

  5. Add your tomato, onion and cashew sauce that you prepared earlier, and give it a good stir. Keep stirring for approx. 5-7 minutes until the sauce is cooked through.

  6. Add approx. 1 tablespoons of curry paste and mix it in with your sauce. Add another small knob of butter, and salt to taste at this stage.

  7. Keep stirring slowly, and after 4-5 minutes add your chicken back to the pan.

  8. On a medium heat, keep stirring until you see the oil sizzling at the edges of the frying pan – now add approx. half a cup of hot water and give it a good stir. Now cover and simmer on a low to medium heat for 5-6 minutes.

  9. Give it a good stir again, before adding half a teaspoon of garam masala and stirring through.

  10. Add 2 tablespoons of cream now and stir through.

  11. Add sugar/ honey to your taste level now (start with a teaspoon so not to overwhelm the dish).

  12. Simmer for another 3-5 minutes on a low to medium heat. Remove from stove and add freshly chopped coriander before serving with warm roti and rice.

Find the video tutorial to this recipe here and to subscribe to our YouTube channel click here.

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