Ever since learning about butter chicken, I wanted to either, eat it from an Indian authentic food spot or make it myself. I asked around for Indian authentic restaurants, but somehow never got to visit any. In a conversation with my Indian friend, I mentioned to him that, I am looking for authentic Indian spices and I want to search for a recipe that, he must verify for me to be authentic or very good. He told me that his wife has the best recipe for butter chicken, and would ask her if she could write it down for me? Such a kind friend, with an even kinder and amazing wife, as she did give me the perfect recipe, and I have kept it closer to my heart ever since. So grateful❤️
Over the years, I have altered it slightly to make my best version, and today I am sharing my best version with you. To make the dish more incredibly tasty, I served it with my Turmeric and Aniseed Rice with Sweet Fried Onion. It was just luscious as the sweetest from the onions was a perfect balance for the medium heat from the butter chicken. Truly amazing, the smell and the taste just made my heart smile. More than anything for me; to be a good cook, you do not only use your tongue, but your eyes, nose and the heart. In my experience, I have never known how to use one without the other. Something I learned from my fussy father☺️
1kg Skinless Chicken Breasts (Free Range)
2 Tablespoons Olive Oil
1 Tablespoon Butter
1 Medium Onion
½ Teaspoon Dried Coriander Leaf
1 Teaspoon Turmeric
1 Teaspoon Mild Curry Powder
2 Teaspoons Tikka Masala
2 Teaspoons Chilli Powder
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1 Teaspoon Sea Salt
1 1/2 Teaspoons Garlic and Ginger Paste
75ml Tomato Paste
- Cut the chicken breasts into bite size cubes. Set aside
- In a large mixing bowl, mix together the spices, ½ teaspoon salt, garlic and ginger paste, 1 tablespoon oil, buttermilk, and tomato paste. Stir with a spoon or fork, until the paste in well incorporated.
- Add the chicken pieces into the paste, mix and ensure all the pieces are well coated. Cover the bowl with a cling wrap and let it rest for 2 hours or up to 24 hours (in the fridge).
- Roughly chop the onion.
- In a large deep-frying pan, on medium heat, pour the remaining oil into the pan. Then add the chopped onion, and sauté for 3 minutes, add butter, dried coriander leaf and the remaining salt. Sauté for another 3 minutes.
- Add the marinated chicken with the paste, and cook for 20 minutes while occasionally stirring and turning the chicken.
- Then pour in the cream, and cook for 5 to 10 minutes. Be sure to the check seasoning, you may add salt if needed.
- Serve with basmati rice or roti.