Butter Chicken
The British-Indian-Restaurant butter chicken: tandoori-marinated chicken in a creamy tomato-and-butter gravy sweetened with cashew and a.
Overview
A rich, creamy tomato-based curry with mild spice and buttery finish. A BIR-style adaptation of murgh makhani.
Ingredients
Chicken Marinade
- 400 g Pre-Cooked Chicken
- 2 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp chilli powder
- 1 tsp Garam Masala
- Salt
Base
- 2 tbsp butter (or oil)
- 1 onion (chopped)
- 1 tbsp ginger-garlic paste
- 2 tbsp tomato paste
- 250ml Curry Base Gravy
Finish
- 3 tbsp cream
- 1 tbsp butter
- 1 tsp sugar
- ½ tsp Garam Masala
Method
Stage 1 Prep
- Marinate chicken for at least 1 hour.
- Cook (grill or fry) until lightly charred and mostly cooked.
Stage 2 Build Base
- Heat butter/oil.
- Cook onions with salt until soft.
- Add ginger-garlic paste and cook 1 minute.
- Add tomato paste and cook until darkened.
Stage 3 Cook
- Add base gravy and chicken.
- Simmer 1015 minutes.
Stage 4 Finish
- Add cream, butter, sugar, garam masala.
- Simmer until rich and smooth.
Notes
- Should be mild, creamy, slightly sweet
Storage
- Refrigerate 2-3 days in airtight container
- Freeze up to 2 months; thaw fully before reheating
- Reheat gently on low heat with a splash of stock or water
- Best eaten within 24 hours for peak flavour
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