Authentic Butter Chicken

Epic butter chicken ready to dish up

I love that I live near a multicultural town, as it offers so much in the way of ethnic stores, restaurants, food truck markets and most importantly the people that I can share so much with!
I am not sure how the conversation began with Nilima, a Mumbai native, about butter chicken, but it transferred to a very detailed WhatsApp exchange, and eventually to my kitchen. The result was epic, especially as we had visited a Michelin star Indian restaurant last weekend so eating Indian food so soon after was risky at best!! I am so glad that I doubled up on the ingredients, so that I have leftovers in the freezer, ready for a busy workday! Something that I am truly looking forward to!!!!!! Thank you Nilima!!!!! (Nilima has told me that this is one of several versions that can be made)

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WINE NOTE: I had a bottle of Stanlake Park Hinton Grove in the wine rack, which has become a go to phenomenal aromatic wine for food that has Indian spices. The floral peachy passion fruit of the wine is softened instantly by the spices of the butter chicken, creating a smooth creamy flavor in the mouth. I do recommend clicking the link and ordering their wines, as they are so food friendly, but an alternative is the classic Alsace Gewürztraminer pairing.

I have written this recipe out in table form as it was easier for me to make the notes as I was cooking this way and I realised it would actually be a great way for anyone to follow the recipe!! I would love your feedback about this!!

½ Cup/125ml Yogurt
2 Tbsp Minced ginger or ginger paste
2 Tbsp Minced garlic or garlic paste
2 Tbsp Dried fenugreek
2 Tbsp Garam masala
600g boneless skinless chicken thighs
Blend these ingredients in a dish and place the chicken and coat to marinate. Set aside for 20 minutes.
Heat the oven 350F / 180C and bake in the oven for 20 minutes
3 Tbsp Coriander seeds
1 Tbsp Cumin seeds
2 Tbsp Ghee
2 Tbsp Butter
2 Onions (4 Large onions if in UK) Sliced
1 Tbsp Ginger minced or paste
8 Cloves of garlic minced or 1 ½ Tbsp garlic paste
4 Tomatoes chopped
8-9 Cashew nuts
Handfull of Cilantro/Fresh coriander chopped
Toast the seeds in a dry cast iron skillet then grind in a spice grinder or with a pestle & mortar
Heat the ghee and butter in a large skillet and stir fry the onions with the ginger and garlic paste for 5 minutes.
Add the tomatoes and cook for a further 5 minutes. Add water to maintain a sauce consistency
Add the toasted spices and the nuts.
Place in a blender in batches and blend to a paste.
Return to the skillet, stir through the chopped cilantro and place the chicken in the sauce, covering it and simmer rapidly for a further 10 minutes or until the chicken is cooked.
½ Cup/ 125ml Single cream
A few sprigs of Cilantro/Fresh corainder
Serve the chicken over rice, drizzle over the cream and sprinkle the cilantro over. 

CHEERS!! ENJOY!!! Follow my Facebook page for more recipes

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