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Butter Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe's got a few ingredients, but that's the nature of curry cooking - it's not hard, not at all, there's just a long list of ingredients:) It's largely from Easy Indian-Style Cookery from AWW :D

Ingredients

Serves: 2

  • 1 kilogram skinless chicken thigh fillets
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • ¾ teaspoon chili powder
  • 1 teaspoon grated fresh gingerroot
  • 3 cloves crushed garlic
  • 2 tablespoons white vinegar
  • 63 millilitres tomato paste
  • 125 millilitres plain yogurt
  • 80 grindings butter / ghee
  • 198 grams finely chopped onions
  • 1 stick cinnamon
  • 4 bruised cardamom pods
  • 1 teaspoon salt
  • 3 teaspoons smoked sweet paprika
  • 425 grams tomato puree
  • 188 millilitres chicken broth
  • 250 millilitres cream

Method

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

  • Cut thigh fillets into large dice (about four pieces per thigh roughly).
  • Combine ground spices, ginger, garlic, vinegar, paste and yogurt in a large bowl (or snap lock bag) add chicken, mix well to ensure chicken is well coated in marinade.
  • Refrigerate overnight.
  • Heat ghee in large pan, add onion, cinnamon and cardamom, cook, stirring, until onion is lightly browned.
  • Add the chicken and marinade, cook stirring for five minutes. Add the salt, paprika, puree and stock.
  • Simmer uncovered for about ten minutes, stirring occasionally.
  • Add the cream, then simmer until chicken is tender (ten minutes for breasts, fifteen to twenty for thighs).
  • Tell us what you think