Butter Chicken

I have no doubt that this recipe is not authentic, but you know what, it tastes great! The sauce is a thick, rich buttery treat, and it is relatively easy to make. The secret is in the overnight marinade of the meat and the type of garam masala you use. There is surprisingly little butter, but using ghee to fry the onion brings a great flavour, and the richness of the cream compliments the butter perfectly.

Marinading meat in yoghurt or buttermilk is something we are fans of at the FatSteak club, be it lamb or fried chicken. The acidic nature of the marinade helps tenderise the meat.

If you want to up the flavour content of the curry you can use chicken thighs in this recipe, which I would normally promote, but the sauce, along with the marinade, prevents the normal drying out of the meat, so breast is fine.

The curry kick in the sauce comes from the garam masala that you choose. Experiment with different brands and strengths. Don’t rely on your usual curry powder, mix it up and try something different.

Step 1 - Marinade the chicken

• Mix together all of the spices, yoghurt and lemon juice in a bowl
  Tip: Make it a glass or ceramic bowl, this marinade will turn your white plastic a lovely shade of orange, and a metal bowl will taint the food

• Stir in the chicken and coat well

• Cover with clingfilm and marinade for a couple of hours, or for best results, overnight

 

Step 2 - Cook the chicken

• Melt the ghee in a large heavy bottomed saucepan

• Add the onion and fry over a medium heat until it is lightly browned. Keep an eye on it!

• Add the garlic, ginger and chillies and cook for another couple of minutes

• Tip in the chicken and marinade and cook for about 10 minutes, stirring frequently

Step 3 - Finish the sauce

• Add the tomato puree, chicken stock, butter and salt and pepper

• Bring to a boil then reduce the heat

• Simmer uncovered for 15 minutes

• Pour in the cream, don’t worry about the amount!

• Cook for another 10 minutes, taste and adjust the seasoning

• Let sit for 5 minutes before you serve, with a scattering of coriander

Serve with your favourite rice, and why not dip an onion bhaji in the leftover sauce!

 

 

Butter chicken

Chicken and marinade

• 900g chicken breasts cut into 4 cm pieces

• 190g full fat yogurt

• 2 tbsp lemon juice

• 1 tbsp ground turmeric

• 1 tbsp garam masala

• 1 tbsp ground cumin

• 1 tsp ground cinnamon

Sauce

• 55g ghee

• 1 small onion

• 2 cloves garlic, crushed

• 2 tbsp fresh ginger, finely chopped

• 1 - 2 green chillies depending on your heat tolerance, finely chopped

• 3 tbsp tomato puree

• 240ml chicken stock

• 55g unsalted butter

• 1 tsp sea salt

• 0.5 tsp black pepper

• 300ml double cream