Learn to make this rich and creamy Indian dish, Butter Chicken at home step-by-step with Chef Julie recipe.
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 40 mins
Ready in : 290 mins Serves : 2-4
INGREDIENTS:
Group A – Marinating Spices
- 1kg Bonesless Chicken
- 2 tbsp Plain Yoghurt
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala Powder
- 2 tsp Tandoori Powder
- 2 tsp Garlic, minced
- 2 tsp Ginger, minced
- A Pinch of Char Siew Coloring (No. 284)
- 1 tbsp Soft Butter ( Not Added In)
Group B – Rempah Paste (Blend Together)
- 2 Big Onions
- 100g Small Onions
- 50g Garlic
- 1 tbsp Ginger
- 1/4 tsp Cloves Powder
- 1/2 Cinnamon Powder
- 10 Cashew Nuts / Candle Nuts
- 10 Black Peppercorns
- 1 Fresh Green Chili
Group C – Frying with Chicken
- Dry Spices
- 1 tsp Turmeric Powder
- 1-2 tbsp Red Chili Powder
- 3 Bay Leaves
Wet Ingredients
- Fresh Tomato
- Tomato Puree
- Plain Yoghurt
Group D
- 4 tbsp Dairy Cream
- 1/2 tsp Garam Masala Powder
DIRECTIONS:
Directions for Group A
- Mix all ingredients from Group A together in a big bowl.
- Marinate the chicken for at least 4hrs- to overnight in the fridge.
- Rub chicken with 1 tbsp of soft butter.
- Bake chicken for 15mins at 180C.
Directions for Group B & C
- Fry the Rempah paste for 2 mins.
- Add in the Dry Spices in Group C.
- Stir in the wet ingredients in Group C.
- Fry paste till jammy.
- Add in the baked chicken and the balance chicken gravy from the baking pan.
- Cover and simmer for 15mins or till tender.
- Stir in the cream and Garam Masala powder in Group D before offing the stove.
- Garnish with coriander and serve with rice or Artisan bread.