Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 6 chicken breast fillets; 3 tbsp tandoori spice mix; 1.5 cup plain yogurt; 1 tbsp butter; 1 tbsp cumin seed; 1 tbsp freshly crushed garlic; 6 tbsp pureed onions; 1 tbsp medium heat curry powder; 1 tbsp tomato paste; 2 tsp tomato sauce mixed with 1 tbsp brown sugar; 1 tbsp tomatoes; 1 tbsp ground almonds; 2 tsp garam masala; 1 tbsp coriander leaves; 1 cup heavy cream; 1.5 cup coconut milk; salt; 2.5 tsp sweet paprika; 1 tsp cumin seed; 1 tsp coriander seed; 0.5 tsp ginger; 0.5 tsp cinnamon; 0.5 tsp fenugreek seeds; 0.5 black pepper; 0.25 tsp medium heat chili powder; 0.25 tsp green cardamom seeds; 0.25 tsp caraway seed; 2 brown cardamom pods

A South Asian dish of chicken, yogurt and tomatoes, seasoned with cumin and curry powder and grilled.

55 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: medium

1
Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight. Next day, grill the chicken while preparing the sauce as follows.
2
In a pan, melt butter, add ground cumin and stir fry 30 seconds. Add garlic and onion, stir fry for 2-3 minutes.
3
Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
4
Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
5
Add coriander leaves, cream, coconut milk, and add salt to taste. Simmer gently and allow to reduce a little.