Indian Butter Chicken
Indian Butter Chicken – Desiree Brassert
Treat yourself to a quick and tasty journey to India with this simplified version of an all-time favorite. The bold flavors are optimized by marinating the chicken overnight and by making your own Garam Masala spice blend in these few easy steps.
Ingredients for 4 portions
Marinade
- 500 grams of boneless chicken breast or thighs
- 2 tablespoons of lime juice
- 2 teaspoons of ground cumin
- 2 teaspoons of ground paprika
- Dash of cayenne pepper to taste
- 1 cup of plain yogurt
Curry
- 2 tablespoons of cooking oil
- 1 medium sized onion, finely chopped
- 6 cloves of garlic, finely minced
- 2 teaspoons of finely grated ginger
- 1 chili pepper, seeded and finely chopped (optional)
- 1 bay leaf
- 2 teaspoons of Garam Masala
- 1/2 cup of tomato puree (passata)
- 2 tablespoons of heavy cream (can substitute with chicken stock)
- Cilantro leaves for garnish
Garam Masala
Ideally made with whole spices but also good if using already ground.
- 1 teaspoon of whole cumin seeds
- 1 teaspoon of whole coriander seeds
- 1 teaspoon of black peppercorns
- 1 stick of cinnamon
- 1/2 star anise
- 1 whole nutmeg or a grateable chunk of whole nutmeg
- 4 whole cloves
Directions
- Cut chicken in bite size pieces and marinate for a few hours or overnight.
- Make the Garam Masala. If using whole spices, dry-fry in a pan until fragrant. Place in a mortar and pestle or a coffee grinder except for nutmeg that you should grate a small amount by hand separately into the final mixture.
- Heat oil in a heavy pan and build the curry starting with onions, garlic, ginger, bay leaf, and Garam Masala.
- Stir often before adding the marinated chicken.
- Cook for 10 minutes before adding tomato puree.
- Cook for another 10 before adding cream or stock.
- Adjust seasonings and slowly simmer uncovered for another 10 minutes or until fully cooked.
- Garnish with cilantro leaves and enjoy with basmati rice, naan or flatbread of your choice.