Learn . Laugh . Eat

Butter Chicken

Prep:

Cook:

Guest chef Urban Rajan visited School of Wok showing us how to make traditional Indian Butter Chicken.

IngredientsMethod

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.


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.

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