My Favourite Chicken Recipes
Butter chicken is one of those foods I’ve always loved eating but never figured out how to cook. My search on the Internet revealed very many different versions. The chicken can be served off or on bone, and is typically marinated overnight in yoghurt and a mixture of spices. It’s traditionally cooked in a tandoor but can be grilled, baked or pan-fried. The main ingredients are: garam masala, ginger, garlic, cumin, chilli, coriander and fresh cream. I decided to go with an easy recipe without many complications, and yet the end results were amazing. This may not be the traditional authentic version but I love it so this is the way I make it.
I used a mixture of spices to marinate the chicken and in cooking the sauce. A few weeks ago my daughter used store bought, bottled, butter chicken spices and it tasted terrible. It had so much sugar in it I didn’t enjoy eating it at all. I am sure most of you have your versions of butter chicken. Please share with me the link. The weather today is awesome here. I hope you’re having a great time, wherever you are. I wish you a happy week!
Preparation time: 30 minutes; Cooking time: 1 hour; Serves: 4-6
Ingredients for Marinade
- ⅓ cup (80 ml) thick plain yogurt
- ½ teaspoon each of garam masala, turmeric powder, ground coriander, cayenne pepper, and ground cumin
- 1 teaspoon ginger and garlic paste (or just crushed garlic)
- 1 tablespoon lime juice
- Salt to taste
- 1½ lbs (675 g) boneless skinless chicken, cut into chunks
- About ½ cup butter (8 tablespoons) butter
- 1 large onion finely chopped
- 3 cloves garlic, crushed
- Spice Ingredients
- 1 tablespoons (15ml) store bought tandoori curry paste (I used the brand, India’s Finest Country Masala)
- 1 tablespoon (15ml) grated fresh ginger root
- 2 teaspoons (10 ml) minced fresh hot pepper or dried chilli flakes
- 1 teaspoon (5ml) each of ground cumin, Garam Masala, & Paprika
- Sauce Ingredients
- 2 cups finely chopped or roughly blended whole canned tomatoes,
- 2 tablespoons tomato paste
- 1 cup (250ml) 35 % cream (whipping cream, double cream)
- Salt to taste
- 1-2 teaspoons sugar
- ¼ cup (60ml) finely chopped fresh coriander (cilantro)
- 2 tablespoons (30ml) freshly squeezed lime juice or lemon juice
- Marinate the chicken: in bowl, combine chicken, yogurt, garam masala, turmeric, ground coriander, cayenne pepper, cumin, ginger and garlic paste. Stir in 1 tablespoon lime juice and salt to taste . Set aside for at least 30 minutes. (If you have time, please marinate the chicken overnight).
- Cook Marinated chicken: Heat 1-2 tablespoons butter in a pan or skillet over medium high heat. Add the marinated chicken and stir fry until no longer pink and all liquid is evaporated. (about 8-10 minutes). Remove with a slotted spoon and set aside.
- Cook onion and garlic: In the same pan or skillet melt 1-2 tablespoons butter over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to light brown, (about 15 minutes). Remove from pan and set aside.
- Cook the spices: In the same skillet, melt 1-3 tablespoons butter over medium-high heat. Add the tandoori paste, ginger, hot pepper, cumin, paprika, garam masala, and cook, for about 2 minutes or until fragrant.
- Add tomatoes and tomato paste and bring to boil, stirring and cook uncovered for 15 minutes.
- Stir in whipping cream; bring back to the boil, reduce the heat to medium-low; simmer, stirring often, for 10-15 minutes or until sauce is thickened.
- Add the chicken and reserved onions and simmer for another 10 minutes. Check seasoning, and add sugar. Sprinkle with fresh coriander and lime juice and serve.
Last Updated: Wednesday August 29, 2018