Simple Homemade Butter Chicken
Ingredients
Marinade:
- 1kg (2¼ pounds) chicken breast, cut into slices or cubes (see note 1)
- 2 tbs lemon juice
- 2 cloves garlic (finely chopped)
- 1 tbs garam masala
- 1 tsp sea salt
Sauce:
- 4 tbs vegetable oil
- 2 large onions (sliced)
- 2 tbs garlic (chopped)
- 2 tbs garam masala
- 2 tsp paprika
- ¼ tsp cinnamon
- 2 tsp sea salt (or to taste)
- 400g (14 oz) tinned tomatoes
- 200ml (¾ cup + 1 tbsp) whipping cream (or coconut milk/cream)
- 2 tbs butter
- chopped coriander to garnish (optional)
Instructions
Marindade:
- Using a bowl or plastic bag, combine all of the marinade ingredients together. Give them a good stir (or squish) to make sure everything is well combined.
- Although it isn't necessary, for better results, leave the marinade in the fridge for a few hours (or even overnight).
Sauce & Assembly:
- Heat the oil in a fairly large pan.
- Add the sliced onions and cook until they are starting to caramelize. This is not a quick process, and will take at least 20-30 minutes. However, this is an integral flavour of the curry and shouldn't be missed.
- When the onions are ready add the garlic and cook for a further minute.
- Add the spices and seasoning and cook for one more minute.
- Add in the tinned tomatoes and cook for a couple of minutes.
- Puree or blend the sauce (you may need to do this in a couple of batches, depending on how big your machine is), and then return to the pan.
- Add the cream and stir through.
- Remove the chicken from the marinade bag and add to the sauce.
- Cook for about 12-15 minutes, just until the chicken is cooked. Serve immediately and eat with rice and/or naan bread.
Notes
This original recipe belongs to The Foodess. I have made some slight changes to the recipe.
- Substitute the chicken with prawns or vegetables (pepper and cauliflower work well).
