Mama's Butter Chicken

A community recipe by cmdsmith

Not tested or verified by Nigella.com

Introduction

This is the way my mum makes it and for me the best in the world! Not that hard to make as curries go though the ingredients are long. Worth every finger licking morsel!

Ingredients

Serves: 4

Metric Cups

500 grams chicken thigh fillets (breast can be used but cook for slightly shorter time)
1 large onion (finely chopped)
2½ centimetres piece of fresh ginger (crushed)
4 cloves garlic (crushed)
3 medium tomatoes (skinned and chopped)
½ teaspoon turmeric
1 teaspoon chilli powder (or to taste)
1½ teaspoons garam masala
1 tablespoon fenugreek leaves (dried - optional)
8 tablespoons cream (single or double)
15 cashew nuts (not roasted - ground)
1 green chilli (chopped into 5 - deseed if you wish)
2 tablespoons butter

1 pound chicken thigh fillets (breast can be used but cook for slightly shorter time)
1 large onion (finely chopped)
1 inch piece of fresh gingerroot (crushed)
4 cloves garlic (crushed)
3 medium tomatoes (skinned and chopped)
½ teaspoon turmeric
1 teaspoon chili powder (or to taste)
1½ teaspoons garam masala
1 tablespoon fenugreek leaves (dried - optional)
8 tablespoons cream (single or double)
15 cashew nuts (not roasted - ground)
1 green chile (chopped into 5 - deseed if you wish)
2 tablespoons butter

Method

Mama's Butter Chicken is a community recipe submitted by cmdsmith and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

On a low flame, in a largish saucepan; Saute onions until translucent, then add garlic and cook for a minute. Add the ginger and sautee for another minute to release flavours.

Add tomatoes with the correct amount of salt for the dish and cook until the mixture becomes pulpy. Add turmeric, chilli powder, garam masala and cook for 2 minutes.

Turn up the heat and add the chicken to seal. Add just enough water to reach the chicken. (more can always be added if its getting too dry).

Cook gently on low flame (thighs around 30-40 min and breast around 25).

Towards the end of cooking time, add the cream, powdered cashew nuts and green chilli and simmer until the gravy thickens.

Take off the heat, add the fenugreek leaves, if using, and butter. Stir well and serve.

On a low flame, in a largish saucepan; Saute onions until translucent, then add garlic and cook for a minute. Add the ginger and sautee for another minute to release flavours.

Add tomatoes with the correct amount of salt for the dish and cook until the mixture becomes pulpy. Add turmeric, chili powder, garam masala and cook for 2 minutes.

Turn up the heat and add the chicken to seal. Add just enough water to reach the chicken. (more can always be added if its getting too dry).

Cook gently on low flame (thighs around 30-40 min and breast around 25).

Towards the end of cooking time, add the cream, powdered cashew nuts and green chile and simmer until the gravy thickens.

Take off the heat, add the fenugreek leaves, if using, and butter. Stir well and serve.

Additional Information

Like all curries, its even better the next day. It freezes really well. Serve with raita and bread or plain rice or pulao. Yum!

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