Butter Chicken curry first originated in Northern Indian in the 1940s, a delicious and vibrant combination of tandoori chicken in a rich, spicy and creamy sauce, it is packed with flavour and has been a firm favourite in our kitchen since our incredible adventures in India.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Chicken
- 4 boneless skinless chicken thighs cut into chunks
- 1/4 fresh ginger finely diced
- 5 cloves garlic crushed
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp garam masala
- Juice of 1/2 lime
- 1 tbsp vegetable oil
- 4 1/2 tbsp of Greek yogurt
Curry
- 4 cloves garlic crushed
- 1/2 fresh ginger chopped
- 175ml vegetable oil
- 2 bay leaf
- 4 pods green cardamom
- 1 stick cinnamon
- 800g tinned chopped tomatoes
- 1 tbsp butter
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 fresh green chilli
- 80ml double cream
Garnish
- Ginger matchsticks
- Bunch roughly chopped fresh coriander
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Method
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1In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate for one to two hours.
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2To make the curry, combine the chopped ginger and crushed garlic, set aside.
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3Add the vegetable oil to a large Le Creuset Cast Iron Casserole and set over medium high heat. Add the bay leaves, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
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4Reduce the heat to medium and add the ginger-garlic paste. Cook until paste has browned a little, about 5 minutes, then add the tinned tomatoes. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
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5Add the butter, chili powder, garam masala, cumin, fresh green chilli and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the double cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
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6Preheat your grill on high. Oil the grates of the Le Creuset Cast Iron Rectangular Grill well, and then skewer and cook the chicken until charred and just cooked through, 8-10 minutes.
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7Add the chicken to the curry and simmer for another 10-15 minutes, stirring evenly to coat.
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8Plate up and garnish with the ginger matchsticks and the roughly chopped fresh coriander. Serve with rice and naan bread.
