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.
1 person made this
Ingredients
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
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- 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.
- Thread the chicken pieces on skewers and cook on the barbecue 15 minutes, turning.
- 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.
- 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.
- Add the salt and garam masala and stir. Check for seasoning and serve.
