Butter Chicken

Butter_Chicken_1

Butter Chicken is our favorite Indian dish (at least for the time being). It is creamy, flavourful but pretty mild compared to other Indian curries.

Yesterday was a holiday in Denmark so it was perfect occasion to prepare this dish and take some pictures for the blog post. Starting from the morning time I realized that I don’t have so much Indian cutleries or dishes such as bowels at home, so I wasn’t that happy about the idea of photographing. Short look from the window down the street showed that one little store was open. The store is called Busy Bitch, hmm, funny. Very nice lady is selling all kinds of interesting items from the old days. I am passing by the store quite often, imagining all those items on my pictures. I hurried up down to check it out and I left with a big smile and a little peace of porcelain dish in my hands. It looked like partly Indian inspired. Thanks Busy Bitch for saving me this time. Now I was ready to take some great shots.

Usually there is a lot of different curries in Indian feast followed by the side dishes. And sides are essential in every feast. You can make some rice but to scoop up the tasty sauce we also made naan breads. The recipe for Naan bread will come out too.

Butter_Chicken_2

Very important step in Butter chicken is marinade, as chicken breasts don’t take long time to cook they won’t absorb much of the flavour from sauce. That’s where marinade plays a big role. Prepare your chicken the day before, or at least couple of hours before and let it  rest in the fridge. This will create an extremely tender and flavourful chicken.

Butter_Chicken_3Butter_Chicken_4For this dish you can easily find all the ingredients in the supermarket, and prepare your little Indian feast. Hopefully you are going to like it as much as we do 🙂


Makes4 portions

Time
Marinating: 6 hoursCooking: 45 min

Ingredients

Marinade

  • 4 chicken breasts
  • 2 tbsp tandoori masala
  • 4 cloves of garlic
  • 1-2 cm of ginger
  • 60 ml plain yogurt
  • juice from 1/2 lemon
  • 1 tbsp olive oil
  • salt and pepper

Butter chicken

  • 15 g butter
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tsp garlic/ginger paste
  • 1 fresh red chilli
  • 2 tbsp tomato paste
  • 500 ml cooking cream
  • cilantro

1

Marinade

Clean 4 cloves of garlic and the same amount of ginger and pulse it in the mixer together with a table spoon of water and olive oil to prepare garlic/ginger paste. It should be nice and smooth. Add a little extra water if it is not smooth enough.

  • 4 cloves of garlic
  • ginger

2

Marinate chicken in all the the ingredients for several hours, or as long as you have. Transfer the marinated chicken to an oven safe dish and place it in the oven for half an hour on 180° degrees.  Set aside.

  • 2 tbsp ginger/garlic paste
  • 60 ml plain yogurt
  • juice from 1/2 lemons
  • 1 tbsp olive oil
  • 4 chicken breasts
  • salt and pepper

3

Butter Chicken

Roast the cumin on a small pan over medium-low heat.  It will darken and become extremely aromatic.  If using seeds, grind them after roasting.

  • 1 tbsp ground cumin

4

Melt butter in a large sauce pan. Add garlic/ginger paste, cumin, garam masala, and fresh chili. After 1-2 min add tomato paste and burn it a little while whisking around to lose the bitterness. Pour in cream and whisk. Let it simmer for 10 minutes and thicken.

  • 15 g butter
  • 1 tbsp garam masala
  • 1 tsp garlic/ginger paste
  • 1 fresh red chilli
  • 2 tbsp tomato paste
  • 500 ml cooking cream

5

Toss in chicken and let this simmer for a few more minutes. If the sauce becomes too tick add some water to thin it out. Season with salt and pepper. When serving, garnish with freshly chopped cilantro.

  • cilantro

 

Butter_Chicken_5

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