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Being under quarantine, many of us have been pulling out our aprons and donning our homecook uniforms. The time we have on our hands have been channeled into the kitchen for the most part. That being said, what better way to hone your culinary skills than to whip up the most incredible dish of butter chicken of all time?
Impress your family with this delicious dish and the kicker? It takes only under an hour of your time and it’s amateur approved.
Here’s how to master the art of tasty yet easy butter chicken.
Ingredients :
- 500g skinless boneless chicken thighs
For the marinade
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp paprika
- 1-2 tsp hot chilli powder
- 200g natural yogurt
For the curry
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green chilli, deseeded and finely chopped (optional)
- thumb-sized piece ginger, grated
- 1 tsp garam masala
- 2 tsp ground fenugreek
- 3 tbsp tomato puree
- 300ml chicken stock
- 50g flaked almonds, toasted
To serve (optional)
- Cooked basmati rice
- Naan bread
- Mango chutney or lime pickle
- Fresh coriander
- Lime wedges
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
And there you have it, butter chicken ready to go.
This recipe is by BBC Good Food
Are you a fan of butter chicken? Let us know down in the comment section below!
Header Image : Cafe Delites
