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These butter chicken dish takes a little extra time to prepare but are well worth it. Butter chicken is an Indian dish from the region of Punjab. Traditional butter chicken recipe  used whole chicken cut into pieces with bone. The bread naan, pratha, chapatti, puri and  steam rice are the perfect combination for this butter chicken.

preparation time 30mins + cooking times 25mins 
Marinate times; at least 4 – 5 hours.
serve 5
1 kg boneless, free range chicken thigh fillets, cut into two
250 g thick greek style yogurt
2 tbs cooking oil
1& 1/2 tbs level Kashmir chilli powder
1 & 1/2 tbs  lemon juice
1 & 1/2 tsp level garam masala
1 & 1/2 tsp level ground pink himalayan salt or your choice of salt.
1/4 tsp level mustard powder
30 g grated fresh ginger paste
15 g fresh garlic paste
 Method
1.Place all the above ingredients into a bowl and mix until all ingredients are well combined.
2.Place the chicken into spices mixture and give a good rub for the chicken. Cover and refrigerate for at least 5 hours.
 
3.Heat the oven grill or a barbecue grill. Grill the chicken 8 to 10 minutes. Turning only once until almost cooked.
4.Collect the chicken juice from the pan and set aside for later
use. 
5.While the chicken is grilling, prepare the gravy.
For butter chicken gravy.

1 can of(410g) tomato puree (I used Leggo’s )
250 ml double cream (thickened cream)
250 ml milk 
75 g butter
15 g ginger paste
15 g garlic paste
1 tbs level Kashmir chilli powder
1 long green chilli, finely sliced
1 tsp level pink himalayan salt or your choice
1 & 1/2 tbs organic honey or your choice
1 tsp torn fresh fenugreek leaves or 1/4 tsp level crushed dried fenugreek leaves (optional)  
1 tbs full garam masala paste (see the recipe) http://www.lalaniekitchen.com/2014/10/garam-masala.html )
 
1.Heat a saucepan over medium heat. Place butter and heat the butter till it becomes like oil. 
2. Add garlic paste, ginger paste and sliced chilli and sauté for 30 seconds.
3. Add chilli powder and cook for 2 seconds stirring constantly. 
4. Add tomato puree, garam masala and salt and cook for 2-3 minutes stirring constantly.
5.Add  milk and cook for 2 minutes.Then add chicken, cream and the juice which has been set aside. Cook for a further 2 minutes, Gently stirring from time to time.

6. Add the honey and fenugreek leaves (if you are using  fenugreek leaves). Taste and balance the flavour with honey and salt.

 
Hints & Tips;
Dry fenugreek leaves make your dish bitter so use fresh leaves if you can find the ingredient.
Kashmiri chilies are very mild heat flavour. Adding to sauce  gives a beautiful red colour. 
Kashmir chilli powder can be bought from Indian grocer. 
 
 
 
  
 
 
 
 
 
    

 

    

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