Indulgent Butter Chicken

Serves 4 Prep Time: 45 Minutes

Ingredients


  • 8 boneless, skinless chicken thighs
  • 1 tbsp sunflower oil
  • 50g butter
  • Juice 1/2 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
  • 2 tsp cumin
  • 1 tsp ground coriander
  • Sea salt and pepper
  • For the sauce:
  • 50g butter
  • 1 onion, finely grated
  • 5 garlic cloves, finely chopped
  • 1 large thumb sized piece of ginger, finely grated
  • 1 green chilli, finely chopped
  • 5 green cardamom pods
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 4 tbsp tomato puree
  • 400ml double cream
  • Sea salt
  • To Serve:
  • Cooked basmati
  • Fried onions
  • Naan bread, to serve

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
Heat the oil in a large casserole over a medium heat. Add the chicken and allow to cook for 4-5 minutes until golden. Turn the chicken, adding the butter at the same time, allow to melt and cook for another 4 minutes. Baste the chicken in the butter and add the lemon juice. Remove from the pan and set aside once cooked.
3
For the sauce add the butter to the casserole. When it’s melted add in the onions, garlic, ginger, chilli and cardamom and cook for 6-8 minutes until softened.
4
Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
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.
6
Meanwhile, heat the oil in a pan over a medium heat and fry the onions for 10-15 minutes until golden and crisp. Remove with a slotted spoon onto kitchen roll and season with sea salt.
7
To make the rice, put it into a pan with the water and some salt. Cover and bring to the boil then reduce the heat and cook for 8 minutes then turn off the heat and leave covered for 5-10 minutes then fluff with a fork.
8
Serve the butter chicken with rice, onions and naan breads.