Oh so yummy butter chicken! We had no idea what is a butter chicken when we had this in Indian banquet. In my mind it was “buttered chicken”, a chicken cooked in butter and lemon.   I never thought that I can cook one because the main spice is so unfamiliar to me.  The chicken they use is chicken tikka which is another Indian food that that I really don’t know how to make.  And it seems difficult, and really didn’t bother to make one. 

I finally made one and it is not as hard as I thought. I didn’t add chili in the marinade because I thought that it would be too spicy for us and the kids, but  added a little sprinkle our plates. 

Recipe

Serves 4
Prep 10 mins
Cook 25  – 30 mins

Ingredients

Marinade
1/2 cup plain full fat yoghurt
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala
1/2 tsp chili powder  * 
1 tsp ground cumin
1 tbsp fresh grated ginger
2 cloves garlic, crushed
750 g chicken thigh fillets, diced
Sauce
1 tbsp vegetable oil 
1 cup tomato puree
1 cup cream 
1 tbsp sugar
1 1/4 tsp salt

Coriander/cilantro (optional)

Directions

  • Mix all the  ingredients with the chicken in a bowl.
  • Cover and refrigerate overnight.
  • Heat the vegetable oil over high heat in a large fry pan.
  • Fry the chicken until the chicken is cooked.
  • Add the tomato puree, sugar and salt. Cook for few minutes.
  • Add cream and turn down the heat, simmer for about 20 minutes
  • Garnish with coriander, serve with rice (basmati) and enjoy.