Clare’s Butter Chicken

Clare’s Butter Chicken is a silky smooth Indian curry dish full of flavours that is hard not to love. This has become a favourite in my home as its fast to produce. I prepare the marinade for the chicken in advance and leave it in the fridge overnight. Served as a main dish with rice and homemade naan for a perfect meal. This can be made in bulk and kept in the freezer, Just don’t add the cream until you actually serve it.

Clare’s Butter Chicken

A sumptuous meal for up to 6 people ready within 45 minutes. Better than a takeaway.

4.94 from 161 votes

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Course: Main Dish, Marinade

Cuisine: Indian

Keyword: Chicken, Curry, Dairy, Indian, Rice, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 People

Calories: 446kcal

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Ingredients

 

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For the Marinade

• 800 g chicken breasts boneless and skinless
• 1/2 cup natural yogurt
• 4 cloves garlic finely grated
• 1 tbsp ginger finely grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp red chili powder
• 1 tsp salt

For the Creamy Sauce

• 2 tbsp olive oil
• 2 tbsp ghee
• 1 large onion slice
• 1 1/2 tbsp garlic finely grated
• 1 tbsp ginger finely grated
• 1 1/2 tsp ground cumin
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 400 g crushed tomatoes
• 1 tsp red chili powder
• 1 cup heavy cream
• 1 tbsp sugar
• 1/2 tsp dried fenugreek leaves
• 1 1/4 tsp salt to taste

Instructions

• To prepare the marinade
• In a large glass bowl add all of the marinade ingredients and thoroughly mix.
• Cut the chicken breasts into bitesize pieces and add to the bowl. Mix ensuring all of the chicken is coated.
• Leave the marinade to do its magic for at least an hour but overnight is better.
• Place a large pan on a medium high heat and add the oil.
• When very hot, carefully add the chicken pieces in batches so not to overload the pan.
• Fry until the chicken has browned on all sides. A few minutes on each side max as you are just brwoning the chicken not cooking it fully.
• Put the cooked chicken to one side on a warmed dish.
• Using the same pan, add the ghee (or butter and oil) and heat.
• Add the chopped onions and fry until they become translucent, about 5 minutes.
• Add the garlic and ginger and sauté for about a minute.
• Add the cumin, ground coriander and garam masala and stir to release the lovely aroma.
• Add the crushed tomatoes, salt and chili powder and combine. Adjust the heat so the sauce begins to simmer.
• Continue to simmer for about 10 – 15 minutes until the sauce thickens and takes on a darker reddish colour.
• When ready, carefully ladle the sauce into a blender. Again work in batches adding a little water (up to 2 tbsps.) to assist with the blending.
• Once a batch has been blended pour into a large container. When all of the sauce has been blitzed, pour it back into the pan.
• Place the pan back over the heat and when warmed up add the fenugreek and heavy cream. Stir them both in well.
• Add the chicken pieces to the pan and cook for a further 10 minutes until the chicken is cooked and the sauc ehas thickened
• Serve with aromatic rice and naan bread with a sprinkle of fresh chopped coriander on top.
• I like to add a little swirl of heavy cream over each dish.
• Enjoy.

Nutrition

Calories: 446kcal | Carbohydrates: 14g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1154mg | Potassium: 853mg | Fiber: 3g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 2mg