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How To Make Delicious Homemade Butter Chicken Curry

Prep time: 10-15 minutes, Cook time: 1 hour, Serves: 4-6 people

INGREDIENTS:

For The Chicken Marinade:

  • 1 Kilo of chicken thigh or chicken breast cut into small bite sized pieces
  • 200g Plain yoghurt of your choice (Full Fat Preferbly)
  • 2-3 Cloves of Garlic minced
  • 1-2 Tsp of lemon juice
  • 1 Tbsp of ginger paste
  • 1 Green chilli
  • 1 Tsp garam masala
  • 3/4 Tsp tumeric
  • 1 Tsp ground cumin
  • 1 Tsp red chilli powder
  • 1 Tsp salt

For The Curry:

  • 4 Tbsp of butter/ghee
  • 2 Medium sized onions sliced thinly
  • 1 Star anise
  • 3 Cloves of garlic minced
  • 1/2 Tsp cumin seeds
  • 3 cloves
  • 1 Tbsp of ginger paste
  • 1/2 Tsp ground cumin
  • 1 Tsp garam masala
  • 1 Tsp ground corinader
  • 1 tin of 400g chopped tomatoes
  • 1-2 Tsp red chilli powder (depending on how spicy you like it)
  • 1-2 Tsp salt
  • 200ml-250ml double cream
  • 1 Tbsp kasoori methi
  • Handful of chopped coriander to garnish (Optional)
  • Half of a fresh lemon to squeeze on top of curry (optional)

METHOD:

  1. In a large mixing bowl add all the ingredients for the chicken marinade and chicken until its all combined. Leave it to marinade for as long as you can overnight if possible.
  2. Preheat your grill to the hottest setting and place your chicken and char it for around 6 minutes on each side it doesn’t need cooking all the way through.
  3. In a large saucepan on medium heat add your ghee/butter, cumin seeds, cloves and star anise.
  4. Once the cumin seeds start to sizzle or pop add in your onions.
  5. Once your onions are browned add your garlic and ginger cook for a further 1 minute.
  6. Now you can add in your spices and salt and and cook them till they become fragrant around 2 minutes.
  7. Add your can of chopped tomatoes and lower your heat to low and cook for around 20-25 minutes until the tomatoes become soft and use a potato masher to squash them down until its like a paste type.
  8. Once your tomatoes are cooked add in your chicken and any juices that were left over while charring it.
  9. Add in your cream and kasoori methi and cook for around 5-10 minutes until your chicken is cooked through.
  10. Add your garnish of choice.
  11. Now you can enjoy your butter chicken curry and don’t forget to eat with some rice/naan or chapati.