I spent a few years trying but failing to create an authentic tasting "butter chicken" that was as good as the one my favourite Indian restaurant "Royale" on Cameron Road in Hamilton makes. My conclusion - I can't. This, however, is the closest I got to it. I cannot emphasize enough the importance of fresh ingredients. Don't use chilli powder that has been in your pantry for 8 years. If you do, it will taste like it has chilli powder in it that is 8 years old. Fresh spices, ground yourself, is optimum, but if you don't have the facilities or the time to grind them yourself, then make sure the herbs and spices you use are always kept fresh in airtight containers and dated so you know how long they have been there for. Every 6 months you should chuck unused ones out and start afresh. Trust me - your cooking will thank you for it!
Ingredients:
For the chicken
1 t red chilli powder
Juice of a lemon
2 t butter
Salt
500g Chicken Thighs (or equivalent of chicken meat eg breast etc)
For the marinade
2 T plain yoghurt
1 t red chilli powder
Juice of 1-2 lemons (depending on taste)
4 T each of ginger/garlic paste
4 t oil
Salt
For the gravy
2 t whole garam masala
2 t each of ginger/garlic paste
1 t garam masala powder
50g butter
1 t red chilli powder (omit if you want)
1 t each cumin and coriander powder
1 t ground fenugreek
1 whole star anise
1 ½ t tumeric
2 cans tomato puree
4 t sugar
100mls cream
4 t kastoori methi
Salt
Method:
Give or take a bit with this recipe – it’s still not quite perfect but it’s a work in progress. It goes great with Jamie's Naan Bread (see link below)
Ingredients:
For the chicken
1 t red chilli powder
Juice of a lemon
2 t butter
Salt
500g Chicken Thighs (or equivalent of chicken meat eg breast etc)
For the marinade
2 T plain yoghurt
1 t red chilli powder
Juice of 1-2 lemons (depending on taste)
4 T each of ginger/garlic paste
4 t oil
Salt
For the gravy
2 t whole garam masala
2 t each of ginger/garlic paste
1 t garam masala powder
50g butter
1 t red chilli powder (omit if you want)
1 t each cumin and coriander powder
1 t ground fenugreek
1 whole star anise
1 ½ t tumeric
2 cans tomato puree
4 t sugar
100mls cream
4 t kastoori methi
Salt
Method:
- Rub chicken with a paste made of red chilli powder, 2 t of the butter (melted), lemon juice and salt. Set aside while you prepare the marinade.
- Prepare marinade by combining all the ingredients listed. Chop chicken into strips and add to marinade. Leave 4 hours or overnight in fridge.
- Put chicken on a baking tray and grill, turning, till done. Set aside.
- Heat 25g of the butter for the sauce in a large saucepan. Add whole garam masala and let it crackle. Then add ginger/garlic, garam masala powder, chilli powder (if using), cumin, coriander, fenugreek, star anise and tumeric. Fry for about a minute or till fragrant (don’t let the spices burn!)
- Add the tomato puree, salt and 1 cup of water. Bring to the boil and add the rest of the butter. Simmer for 10 minutes. Add the sugar, kastoori methi and chicken pieces. Simmer for another 5 minutes then add cream and serve hot!!
Give or take a bit with this recipe – it’s still not quite perfect but it’s a work in progress. It goes great with Jamie's Naan Bread (see link below)