Butter chicken by Romy Gill

Imported from jamieoliver.com by @laleshii
Easy Indian

There's so many different ways to cook butter chicken – discover Romy Gill's take on this iconic dish.

Best enjoyed as Main

Ingredients

for
servings
  • 750 g Chicken thigh (boneless), 1 lb 10 oz, thighs and breast
  • For The Marinade
  • 10 g ginger root, 1/2 oz, shredded, peeled and grated
  • 3 large garlic cloves, shredded, large, peeled and grated
  • 2 tsp tandoori masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 tbsp yoghurt
  • 1/2 lemon, juiced
  • 30 ml sunflower oil, 1 fl oz/2 tbsp
  • For The Sauce
  • 500 g tomatoes, 1 lb 2 oz
  • 50 g butter
  • 20 g ginger root, 3/4 oz, shredded, peeled and grated
  • 6 large garlic cloves, shredded, large, peeled and grated
  • 1 tsp tomato purée, paste, purée
  • 1 tsp tandoori masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp sugar
  • 30 g ground cashew nuts, 1 1/2 oz, ground
  • 30 ml double cream, 1 fl oz/2 tbsp, heavy
  • 6–8 green cardamom seeds, crushed
  • 2 tsp dried fenugreek leaves, kasoori methi
  • To Serve
  • your choice of Indian flatbreads or rice
Nutrition Facts
1
Amount per serving
Calories
622
% DV*
Total Fat 40g 52%
Saturated Fat 14g 70%
Unsaturated Fat 22g
Sodium 1365mg 59%
Total Carbs 17g 6%
Dietary Fiber 4g 15%
Sugars 5g 11%
Protein 50g 100%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    To make the marinade, mix all of the marinade ingredients together in a large bowl. Prick the chicken pieces with a fork to allow the marinade to penetrate the meat. Add the chicken to the bowl and stir well to coat thoroughly. Cover the bowl and set aside in the fridge to marinate for at least a couple of hours.

  2. 2

    When ready to cook, preheat the oven to 180ºC fan/400ºF/gas 6. Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.

  3. 3

    While the chicken is cooking, make the sauce. If the chicken finishes cooking before you have finished making the sauce, switch the oven off after the 15 minutes and leave the meat to rest in the oven.

  4. 4

    Blanch the tomatoes in a bowl of boiling water for a few minutes, then remove their skins. Cut into quarters and remove the seeds, then roughly chop and place in a food processor. Blitz to a smooth purée.

  5. 5

    Heat the butter in a saucepan over a medium heat. Once the butter has melted, add the ginger and garlic and cook for 1 minute. Add the puréed fresh tomatoes as well as the tomato purée and cook for 8–10 minutes until the tomatoes are cooked through, stirring regularly to avoid them sticking and burning. Add all the spices, chilli powder, salt and sugar, mix well and cook for a further 2 minutes until emulsified. Lower the heat, then add the ground cashew nuts and cream, and stir well. Add 500–600 ml (20–24 fl oz/ 2½ cups–scant 3 cups) water – the quantity you choose to add depends on how runny you want the sauce to be. Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further 8–10 minutes.

  6. 6

    Sprinkle over the cardamom seeds and dried fenugreek leaves. Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbreads.