Butter Chicken, Delhi Style

    1 hour 15 minutes

    This classic recipe is beloved the world over! Ideally the chicken should be cooked on a barbecue to give a smoky flavour but you could also do it under the grill.


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 800g boneless, skinless chicken thighs, halved
    • 2 teaspoons garlic ginger paste
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons chilli powder
    • juice of 1/2 lemon
    • 100g Greek yoghurt
    • 1/4 teaspoon garam masala
    • Curry sauce
    • 1 kg tomatoes, halved
    • 3cm fresh ginger, crushed
    • 4 cloves garlic
    • 4 cardamom pods
    • 2 cloves
    • 1 bay leaf
    • 1 1/2 tablespoons chilli powder
    • 1/4 cup butter, cubed
    • 2 green chillies, cut into strips
    • 1/3 cup thickened cream
    • 1 teaspoon salt
    • 1/4 teaspoon garam masala

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Mix the chicken with the garlic ginger paste, salt, chilli powder and lemon juice and let marinate 20 minutes. Add the yoghurt and marinate 10 more minutes.
    2. Thread the chicken pieces on skewers and cook on the barbecue 15 minutes, turning.
    3. While the chicken is cooking, make the curry sauce. Place the tomatoes in a saucepan with 1/2 cup water, the ginger, garlic, cardamom pods, cloves and bay leave. Cook until the tomatoes are soft. Blend with a stick blender, then push through a sieve. Bring it back to the boil and add the chilli powder.
    4. As the sauce thickens, add the butter piece by piece. Stir until glossy. Add the chicken and simmer 5 minutes. Add the green chillies and cream. Simmer.
    5. Add the salt and garam masala and stir. Check for seasoning and serve.

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