900 grams (31 oz) skinless thigh fillets, cubed
40 grams (1.5 oz) of butter
1 tablespoon of grated ginger
2 cloves of garlic, crushed
1/2 teaspoon of paprika
2 teaspoons of ground cumin
2 teaspoons of ground coriander (cilantro)
1 onion, finely chopped
2 cardamon pods, bruised
1 cinnamon stick
1 teaspoon of Kashmiri chilli
2 tablespoons of tomato paste
1/2 teaspoon of garam masala
2 tomatoes, diced
300 ml (10 fl oz) cream
Once you have all the spices its easy to make this authentic butter chicken.
Pairs well with …..
Steamed rice & papadums
Hints and Tips
Kashmiri chilli is hot! If you prefer a milder butter chicken, use 1 tablespoon of Tandoori paste.
Heat oil in a large pan over a medium-high heat.
Add the chicken and cook in batches until brown. Remove the chicken and set aside.
Add the butter to same pan and heat at medium heat and then add onion, ginger & garlic and cook for 3 minutes.
Add all the spices and tomatoes and cook on a low heat for 5 minutes, stirring occasionally. It’s important to keep the heat low to ensure spices don’t burn.
Return the chicken to the pan and add the and cream.
Turn the heat to low and cook at a gentle simmer without lid for 10 minutes or until the chicken is cooked through.
Remove cinnamon stick.
Serve immediately with steamed rice and papadums.