Best-ever butter chicken

Although this curry originated in Delhi, India, we couldn’t resist including this much-loved local favourite.

More than 1 hour

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

 

Marinade:

  • ½ cup (125ml) plain double cream yoghurt
  • 2 Tbsp (30ml) cornflour (mixed with a little water to create a paste)
  • 1 tsp (5ml) fine salt
  • ½ Tbsp (7ml) each garam masala, ground cumin and ground coriander
  • Pinch ground turmeric and cinnamon
  • 8-10 deboned chicken thighs or 4 chicken breast fillets
  • ⅕ cup (50g) melted butter

 

Sauce:

  • ⅓ cup (80g) butter
  • 6 pods cardamom, crushed
  • 2 sticks cinnamon
  • 3 cloves
  • 3 bay leaves
  • ½-1 tsp (3-5ml) chilli powder
  • 2 tsp (10ml) garam masala
  • 1 onion, sliced
  • 6 cloves garlic, grated
  • 2 green chillies halved
  • 2 Tbsp (30ml) tomato paste
  • 1 can (400g) cherry tomatoes, pureed
  • 2 tsp (10ml) grated fresh turmeric
  • ⅓ cup (80g) cream
  • Pinch brown sugar
  • Lemon juice, to taste
  • Rotis, for serving (click here for a guide to make your own)

 

Method

  1. Combine marinade ingredients and add chicken.
  2. Marinate for 1 hour or overnight for the best results.
  3. Place chicken on a wire rack on a baking tray.
  4. Heat oven to 220°C.
  5. Brush with butter and cook on the highest oven rack for 10 minutes.
  6. Remove, preheat on oven grill and grill chicken for a further 5-8 minutes or until lightly charred.
  7. Remove and set aside.
  8. For sauce, melt butter in a pan, add spices and cook for a minute.
  9. Add onion, garlic and chilli and cook for about 5-8 minutes.
  10. Stir in tomato paste and tomato pulp, and simmer for 10-15 minutes.
  11. Combine turmeric, cream and sugar and add to pot.
  12. Add chicken and a splash of lemon juice.
  13. Simmer until fragrant and reduce slightly.
  14. Serve with rotis.

 

 

Browse more daily dinners recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Short-rib potjiekos

This recipe is from Afrikaans food icon Peter Veldsman’s 1980s cookbook. The dried
fruit cooks away to leave a tangy sweet sauce that cuts through the fattiness of the fall-off- the-bone meat.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.