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Adapted from the Wikibooks Cookbook: Indian Butter Chicken I
- +17 ingredients
- +10 steps
Ingredients
- MarinadeAdded: 500 g boneless skinless chicken thighs or breasts, cut into small cubes
- Added: 3 tbsp tandoori masala powder
- Added: 120 ml plain yogurt
- Added: 1 small lemon or lime, juiced
- SauceAdded: 2 tbsp butter
- Added: 1 large onion, finely sliced
- Added: ¼ tsp ground cinnamon(optional)
- Added: 3 cloves garlic, crushed
- Added: 2 tsp grated ginger
- Added: 1 tsp ground turmeric
- Added: 1 tbsp ground coriander
- Added: 2 tsp chile powder, or less for a milder curry
- Added: 150 g tomato paste
- Added: 250 ml water
- Added: 100 ml heavy cream
- Added: Salt, to taste
- Added: Rice or naan, to serve
Method
Added step 1:
Trim the chicken and cut it into small cubes.
8 minAdded step 2:
In a big bowl, combine the tandoori powder, yogurt, lemon juice and chicken. Massage it with your hands so all the chicken is evenly coated.
3 minAdded step 3:
Cover and leave to marinate for at least 30 minutes.
30 minAdded step 4:
Slice the onion, crush the garlic and grate the ginger.
6 minAdded step 5:
Melt the butter in a large pan until frothy. Add the onion and cinnamon and fry until soft and starting to brown.
10 minAdded step 6:
Stir in the garlic and ginger, then the turmeric, chile powder and coriander, and sauté over medium heat for a minute.
2 minAdded step 7:
Add the chicken with its marinade and sauté, stirring constantly, until it has turned white. Don't overcook it.
5 minAdded step 8:
Mix in the tomato paste and water, then the cream, and heat through.
2 minAdded step 9:
Cover and simmer for just over 10 minutes, stirring once or twice.
12 minAdded step 10:
Season with salt and serve with rice or naan.
1 min