SERVINGS 2/3 PREP TIME 10 MINS COOK TIME 20
My Indian Homemade Butter Chicken recipe, restaurant style, is simple, made in 1 POT, takes around 30 minutes from scratch.
Simple Butter Chicken Recipe with no fuss! Has NO NUTS, NO COLOURING,
HALF the Ingredients you would think and TASTES better than any butter chicken recipe you've ever made!!
Homemade Butter Chicken that will taste just like, NO.... BETTER than
Restaurant Butter Chicken 👌
INGREDIENTS
THE CHICKEN
500G - ORGANIC & SUSTAINABLE CHICKEN BREAST (NO SKIN)
1 TABLE SPOONS - ORGANIC BUTTER (PLANT BASED WORKS TOO)
DRIZZLE OF VEG OIL
1 TSP - CHILLI POWDER (any will do, Kashmiri Chilli gives great colour)
1 TSP - SALT
1/2 TSP - TURMERIC POWDER
THE BUTTER MASALA
DRIZZLE OF VEG OIL
2 TSP - ORGANIC BUTTER (PLANT BASED WORKS TOO)
400G TIN - CHOPPED TINNED TOMATOES
25 ML - ORGANIC SINGLE CREAM (PLANT BASED WOKRS JUST AS WELL)
1 TSP - CHILLI POWDER (any will do, Kashmiri Chilli gives great colour)
1 TSP - SALT
1/2 TSP - TURMERIC POWDER
1 1/2 TBSP - KASTURI METHI (DRIED FENUGREEK LEAF)
1/1/2 TBSP - CORIANDER/CILANDRO (APPROX MEASUREMENT)
2 medium sized tomatoes (fresh) chopped
1 TSP - SUGAR
1/2 TSP - CARDOMOM POWDER
GARNISH
1 CHILLI AND 1/2" GINGER FOR GARNISH (OPTIONAL)
DRIZZLE OF ORGANIC SINGLE CREAM (PLANT BASED WOKRS TOO)
METHOD
Part 1. The Buttering UP - Cooking the Chicken
In a large pan (wok preferably) drizzle about 2 tbsp of veg oil
add 1 tbsp butter. Allow to melt
add 1 tsp of salt & 1 tsp of chilli powder. Mix with the melted butter and oil
now add 500g of 1" diced chicken breast
coat the chicken in the spiced butter and keep the chicken moving and continue like this for about 3 minutes. The water from the chicken will start to release.
now add 1/2 a tsp of turmeric powder to the liquid and stir.
continue tossing the chicken in the pan. The flesh with continue being drenched in the spiced butter. You'll notice the meat will turn a warm yellow colour.
keep basting the chicken and moving it in the pan until its cooked through.
check to see the flesh is fully cooked and empty into a bowl and set aside.
Part 2. The Saucy Bit! - Making the Butter masala
using the same pan (heat on high), drizzle 2 tbsp of veg oil
add 2 tsp of butter and allow to melt
add 1 tin of chopped tomato (1 tin)
now add:
1 tsp of salt
1 tsp of chilli powder
1/2 tsp of turmeric powder
take 1 1/2 tbsp KASTURI METHI (dried fenugreek)and crush it in your palms and add to the pan
the chopped coriander and the chopped FRESH tomatoes
5. put the heat on high and mix the ingredients continuously as it cooks for about 4 minutes
6. when the ingredients looks fully mixed, add 1 tsp of sugar and 1/2 tsp of cardomom powder
7. mix this in for another minute and cook on a medium heat for 2/3 minutes then empty the pan into a bowl and cool for a minute
8. grab a hand/stick blender and blend until the masala is nice and smooth. This should take approx 3 minutes depending on the power.
TIP: feel free to use an upright blender or a bullet. Make sure you cool the mix right down according before you blend this way as these machines usually recommend no hot liquids.
9. once the masala is beautifully smooth, add it back to the pan on a medium heat and heat through, making sure you are constantly folding and mixing.
10. lastly, add 1 tsp of butter and a drizzle of cream (approx 25ml) and stir in
11. have a taste and re-season if needed. DON'T EAT THE LOT YET!
12. add the chicken back in and lovingly fold the buttery masala over the tender chunks of butter chicken
PERFECT! you now have a delicious butter chicken that was so easy, you'll be able to make it blind folded next time! (don't actually do that!!)
Garnish with slithers of fresh ginger and fresh green chilli and of-course, a friendly drizzle of cream 🤤
Serve with Some turmeric infused rice and naan bread.
Heres a link to my beautiful Turmeric & Cumin Pilau Rice:
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