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Butter Chicken

Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 6 People

Ingredients
  

Chicken Marinade

  • 800 g boneless and skinless chicken thighs cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 11/2 Tbs minced garlic
  • 1 Tbs minced ginger
  • 2 tspn Fiji garam masala
  • 1 tspn turmeric
  • 1 tspn ground cumin
  • 1 tspn chili powder
  • 1 tspn salt

Sauce

  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 large onion, sliced
  • 8 green cardamom
  • 11/2 Tbs garlic, minced
  • 1 Tbs ginger, minced
  • 2 Tbs Fiji masala
  • 400 g crushed tomatoes
  • 1/2  tspn red chili powder 
  • 2 Tbs water
  • salt to taste
  • 1 cup of cream 
  • 11/2 Tbs honey

Instructions
 

  • Combine chicken with all of the ingredients for the chicken marinade; mix well, cover and refrigerate overnight.
  • On high heat grill chicken until the edges have charred slightly.  Set aside
  • Heat butter and oil together. Fry the onions for approx. 6 minutes with a pinch of salt until the onions start to brown.  Stir and scrape up any browned bits stuck on the bottom of the pan
  • Add garlic, ginger and cardamom.  Sauté for 1 minute until fragrant, then add masala and cook for a further 30 seconds until fragrant, all the while stirring.
  • Add crushed tomatoes,chili powder and salt. Cook on med-low heat for about 10-15 minutes, stirring occasionally until sauce thickens and changes colour slightly.
  • Remove from heat.   Add the cooked tomato mixture along with water into a food processor and blend until smooth.
  • Using a large sieve, strain the tomato puree, using the back of a spoon to push as much of the puree through.  Discard any solids
  • On medium low heat, add the strained sauce back into the pan. Pour the cream, add honey and the chicken with any juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.  Taste and adjust salt and honey as desired.

Notes

serve with rice or any flat bread
Hint:   Substitute cream with evaporated milk for a lighter, healthier version.
             To make a vegetarian version, substitute the chicken with mushrooms.
             Use any leftovers as a pie filling.
Optional:  Add ½ tspn of kasoori methi
You can buy Fiji masala  and Fiji garam masala from:    www.talesofindia.com.au