Learn . Laugh . Eat
Butter Chicken
Guest chef Urban Rajan visited School of Wok showing us how to make traditional Indian Butter Chicken.
Ingredients
500g skinless boneless chicken thighs, diced
For the marinade
- 1 lemon, juiced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1-2 teaspoons hot chilli powder
- 200g whole greek yoghurt
For the curry
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green chilli, deseeded and finely chopped
- Thumb-sized piece ginger grated
- 1 teaspoon garam masala
- 2 teaspoons ground fenugreek
- 3 tablespoons tomato purée
- 300ml chicken stock
- 50g flaked almonds, toasted
- 2 teaspoons butter
Method
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 minutes or until soft.
- Add the spices with the tomato purée, cook for a further 2 minutes until fragrant. Now take off the heat, allow to cool a little and then pulp with a blender.
- Return the masala pulp back to the heat and add the stock and marinated chicken. Cook for 15 minutes, then add any remaining marinade left in the bowl. Simmer for 5 minutes, drop in the butter, then sprinkle with the toasted almonds.
Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
500g skinless boneless chicken thighs, diced
For the marinade
- 1 lemon, juiced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1-2 teaspoons hot chilli powder
- 200g whole greek yoghurt
For the curry
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green chilli, deseeded and finely chopped
- Thumb-sized piece ginger grated
- 1 teaspoon garam masala
- 2 teaspoons ground fenugreek
- 3 tablespoons tomato purée
- 300ml chicken stock
- 50g flaked almonds, toasted
- 2 teaspoons butter
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 minutes or until soft.
- Add the spices with the tomato purée, cook for a further 2 minutes until fragrant. Now take off the heat, allow to cool a little and then pulp with a blender.
- Return the masala pulp back to the heat and add the stock and marinated chicken. Cook for 15 minutes, then add any remaining marinade left in the bowl. Simmer for 5 minutes, drop in the butter, then sprinkle with the toasted almonds.
Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.