This Community Recipe was uploaded by the user louise.
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I'll be honest, anything more than a whisper of chilli and my eyes are sweating and I'm grasping the nearest litre pot of yoghurt. It's probably no surprise then that I love butter chicken (or if you're feeling more exotic, "Murgh Makhani").
This recipe is mild in heat but packed with flavour in the rich, creamy sauce.
- 1 tsp honey
- 3 curry leaves
- 1 White onion (Sliced or diced)
- 3 cloves Garlic
- 1 fresh tomato (optional)
- 2 tbsp garam masala
- 200 ml water
- 1 piece ginger
- 1 lemon
- 1 tbsp tomato purée
- 150 ml double cream
- 4 Chicken Leg pieces (e.g 2 thigh/2drumstick)
- 50 g butter
- 2 tbsp natural yoghurt
- 1 handful fresh coriander
Create A Marinade
- Toast the garam masala in a dry pan, and then transfer to a pestle and mortar. (If you don't already have a garam masala blend, you can use a blend of 2 cloves, 2 cardamom pods, tsp peppercorns, tsp cinnamon or half a stick, tsp turmeric, tsp mustard seeds, tsp fenugreek, 1 tsp coriander seeds, 1 tsp cumin seeds)
- Then, add 2 of your garlic cloves, all the ginger, a tsp of salt, zest of the whole lemon, and a tbsp of veg oil. Continue to grind until you have created a paste. Add the curry leaves to bruise, and then finish the paste with the tomato puree. If you're using whole spices, don't worry if you can't completely break them down.
- Coat the chicken pieces in the paste, add the juice of the half the lemon and tbsp of yoghurt (not essential). Leave for as long as you can allow - overnight will taste even better.
Cook The Chicken
After you have rubbed the chicken with the marinate, seal the chicken in a medium hot pan, using half the butter (25g). Then add the chopped or sliced onion, and sweat these on a low heat for 10 minutes.
At this point, add a glass of water (or chicken stock), cover with a lid, and cook for 30 minutes.
Make The Sauce
Take the lid off after 30 minutes cooking, and allow the liquid to reduce a little. Add the double cream, grate in the remaining garlic clove and a tsp of honey. At the very end, turn off the heat and add in the remaining 25g of butter to enrich the sauce.
Serve And Enjoy!
Finish with a squeeze of lemon, some chopped coriander and fresh tomato to taste. Serve with steamed basmati rice and all the trimmings!
Hungry for more? Try one of these!