RECIPE

Butter Chicken

Chef's Dutch Oven

Poultry

Under 2 hours

4

INGREDIENTS

Chicken

  • 1 kg boneless, skinless chicken breast
  • 2 tablespoons chopped garlic
  • 1 ½ tablespoons chopped ginger
  • 1/4 green bell pepper, chopped
  • 1/4 red bell pepper, chopped
  • ½ lemon, crushed
  • 1 cup plain yogurt
  • ½ teaspoon Garam Masala powder
  • ½ teaspoon Tandoori Masala powder
  • 1 1/4 teaspoons ground coriander
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons ground turmeric
  • ½ teaspoon chili powder
  • 1 ½ teaspoons salt
  • 4 tablespoons vegetable oil
  • 1/4 bunch fresh coriander

Sauce

  • 2 ½ tablespoons butter
  • 1 onion
  • 2 tablespoons chopped ginger
  • 2 tablespoons chopped garlic
  • 1 piece celery, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 green bell pepper, chopped
  • 1 cup plain yogurt
  • 2 ½ tablespoons sugar
  • 500g fresh cream
  • 1/4 teaspoon salt
  • 1 teaspoon ground coriander
  • ½ ground turmeric
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons Tandoori Masala powder
  • 150g coconut cream

EQUIPMENT

RECIPE NOTES

Experiment with Indian cuisine this weekend and prepare our delicious Butter Chicken recipe! Typically, Butter Chicken recipes simmer slowly in a mixture of spicy tomato, butter, and cream sauce, and our recipe is no different. The spice mix of cumin, garam masala, turmeric, and fresh ginger is sure to inject some much-needed spice in this dish! 

The Stainless Steel Rondeau creates the ideal environment for this recipe to simmer to perfection, locking in heat and moisture with its tight-fitting lid. Featuring a shallow cooking surface, this piece of cookware delivers superior heat retention, ensuring the chicken thighs absorb all the rich flavours and spices of the surrounding ingredients. 

Our Butter Chicken recipe offers a unique twist on traditional chicken dishes, helping home cooks experiment with different spice profiles and new ingredients. This recipe can be prepared in just under two hours, serving between two and four portions at a time. Here are all the ingredients you will need along with the steps to follow before tackling this recipe! 

INGREDIENTS

Chicken

  • 1 kg boneless, skinless chicken breast
  • 2 tablespoons chopped garlic
  • 1 ½ tablespoons chopped ginger
  • 1/4 green bell pepper, chopped
  • 1/4 red bell pepper, chopped
  • ½ lemon, crushed
  • 1 cup plain yogurt
  • ½ teaspoon Garam Masala powder
  • ½ teaspoon Tandoori Masala powder
  • 1 1/4 teaspoons ground coriander
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons ground turmeric
  • ½ teaspoon chili powder
  • 1 ½ teaspoons salt
  • 4 tablespoons vegetable oil
  • 1/4 bunch fresh coriander

Sauce

  • 2 ½ tablespoons butter
  • 1 onion
  • 2 tablespoons chopped ginger
  • 2 tablespoons chopped garlic
  • 1 piece celery, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 green bell pepper, chopped
  • 1 cup plain yogurt
  • 2 ½ tablespoons sugar
  • 500g fresh cream
  • 1/4 teaspoon salt
  • 1 teaspoon ground coriander
  • ½ ground turmeric
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons Tandoori Masala powder
  • 150g coconut cream

EQUIPMENT

INSTRUCTIONS

Chicken

Blend all ingredients other than the chicken in a blender.

Coat the chicken with the mixture.

Sauce

Brown the onion.

Add all other ingredients, including the marinated chicken..

Cook for one hour on medium-low heat.

Serve over a bed of basmati rice.

Recipe courtesy of Restaurant Gandhi

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