Butter Chicken

Recommend with this recipe to prep all the ingredients before you cook, and for the chicken try and marinade it for 24 hours (night before)

Ingredients

Marinade

• 2 big spoons of Greek yoghurt
• 2 tsp cumin
• 2 tsp garam masala
• 2 tsp paprika
• 1 tsp hot chili powder
• 2 tsp termeric
• splash of lemon juice
• 1 tsp fenugreek powder (optional if you like the taste)

Ingredients

• Chicken breast (500g pack)
• 3 cloves
• 1 tsp mustard seeds
• 1 tsp fennel
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 6 or so deshelled cardamom seeds
• 2 dried chilli (whole)
• A good-sized red onion (or a few smaller ones) finely sliced
• Thumb sized piece of ginger
• 1 chilli (2 small ones) … go for birdeye if you are keen
• 4 cloves of garlic (more if you like … it’s all good for you)
• Fresh coriander
• Butter … you will need a fair amount
• Tomato passata, or 4-5 chopped up fresh salad tomatoes
• 300ml Double cream
• Lemon juice and lemon zest

Method

1. Marinade chicken
   • Slice up the chicken into a bowl
   • Add yoghurt and spices, mixing as you go along
   • Pop in the fridge for at least a few hours
2. Cook chicken
   • Put the chicken on a roasting tray and grill the chicken until the you can see the chicken slightly burn on the edges … drain the juice halfway through to add to curry later
   • Alternatively you can fry the chicken in the marinade just dont burn in the pan
3. Toast the spices then grind them up
   • Toast mustard seeds, fennel, cumin seeds, coriander seeds, deshelled cardamom seeds, dried chilli (whole)
   • In a mortar or a spice grinder grind them up into a fine powder for later
4. Create the sauce
   • On a low heat add the onions finely for a good 10 mins until they have softened
   • Peal and finely slice the ginger and add to the onions
   • Slice up fresh chilli and add to the pan
   • Finely slice the garlic and add
   • Season with salt and pepper
   • Add three good knobs of butter (don’t let it burn)
   • Chop up the stalks of the coriander and leave the leaves until later
   • Add in all the toasted ground spices from earlier and stir well into the mix
   • Let the spices infuse into the pan for a few minutes
   • Once it’s all cooked well add tomato passata, or freshly copped tomatoes
   • Once the tomatoey mix has boiled you need to add in the double-cream
   • Turn down the pan now and let it cook
   • Taste and season
   • Add the lemon juice and let it slowly come to heat until bubbling
   • If you want to you can blend it now, but i prefer it slightly rough
   • Add all the grilled chicken into the sauce
   • Add two more knobs of butter into the sauce, but do not let it boil
   • Keep the sauce moving to stop it boiling
   • Add in the lemon zest and coriander leaves

Serve with fresh naan, rice with some of the Dishoom Gunpowder potatoes on the side

Notes

• For the marinade try adding 1 tsp of the ground up spices from the Dishoom gunpowder potatoes recipe here. I did an extra large batch of them the last time and kept in a spice jar.