Updated: Mar 3, 2019
Butter chicken is my absolute favorite dish when it comes to Indian cuisine. The flavor of this dish is indescribably beautiful and very delicious. From the way the chicken is marinated and grilled, to the velvety smooth texture of the sauce, this dish will have you licking your fingers and wanting more.
This was only my third time recreating this recipe at home, and i must say, without tooting my own horn, that I am getting better and better at making this. How do i know? It is starting to taste more and more like the version they make at my favorite Indian restaurant.
In creating this dish a few days ago however; I had made a very small yet crucial mistake, which, if I had not noticed, would have deemed the whole dish a disaster. I had forgotten to add the garlic and ginger paste after frying the onions, and only added it after i had already fried the tomatoes. This made the sauce taste quite bitter and i unfortunately had to discard it and start my sauce all over again.
Lucky for you, you wont have to make this mistake.
6/8 Chicken breast cubed (reduce for a smaller family)
1 cup cream
1 cup water
1/2 cup plain yogurt
1 onion finely chopped
2 tomatoes roughly diced
1 tbsp sugar
2 tbsp tomato sauce
2 tbsp tomato paste
2 tbsp butter
4 cloves garlic
1 thump sized piece of fresh ginger
2 tbsp each ground coriander and garam masala
2 tsp each kashmiri chili, smoked paprika, cumin, cinnamon & turmeric
4 green cardamom pods
1. Make a garlic and ginger paste in a pestle and mortar.
2. In a bowl, add your chicken pieces along with half of all the spices, half of the garlic ginger paste and yogurt. Mix everything well with your hands until all the chicken pieces are all coated. Let it marinate for 15 mins in the fridge.
3. After 15 minutes, grill chicken pieces in a pan over medium high heat in a bit of butter. Do this in batches in order to avoid the chicken from steaming. You want to achieve a nice bit of charring.
4. Set chicken aside and work on your sauce.
1. Fry onions in a saucepan over medium high heat. Avoid the mistake I made the first time (lol) and add the remaining garlic and ginger paste at this stage.
2. Add tomatoes, tomato paste and rest of the spices. Fry until the tomatoes release most of their moisture and add water.
3. Blend the sauce in a blender (or with an immersion blender) into a smooth puree and sift it through a sieve.
4. Having the pot over medium heat, add cream and sugar and season with salt.
5. Add your chicken back into the pot and let it simmer for about 10-15 minutes, until sauce becomes thick.
6. Serve and enjoy.