Who doesn’t love a spicy butter chicken? A gift to the world from our beautiful friends in India, those tender, juicy bits of chicken bathed in a velvety, aromatic gravy is the spicy fix we all long for.
READ MORE: Making memorable food is Itumeleng’s mission
Kimberley chef Itumeleng Mabille shares his recipe for the popular dish. We know when it comes to curry, there is a variety to choose from, but butter chicken will always win the heart of the most discerning foodie.
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Ingredients
- 1 pound boneless, skinless chicken thighs (or breasts), cut into roughly cubes
- ¼ cup full-fat plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon ginger garlic paste
- 1 teaspoon dried coriander
- 1 teaspoon cumin
- Salt to taste
- 2 tablespoons unsalted butter, divided
- 1 tablespoon ginger garlic paste
- 1 teaspoon sugar
- 1 can diced tomatoes
- 2 tablespoons dried coriander
- 2 teaspoons ground garam masala
- ½ teaspoon salt
- 1 cup water
- ¼ cup cream
- Cooked rice, roti or naan bread
Instructions
1. Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
2. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil into the pan. Working in batches, remove the chicken from the marinade and grill it in the pan for 3 to 5 minutes on each side, until the chicken is cooked through. Do not crowd the pan. Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.
3. For making the sauce, melt butter in a medium sized skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by the sugar. Sauté for 1 to 2 minutes. Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should have a loose, paste-like consistency. Add the coriander, garam masala, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
4. Transfer the paste to a blender or the bowl of a food processor. Blend into a smooth paste.
5. Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
6. As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
7. Serve the chicken with a side of steamed basmati rice, roti or naan. Leftovers will keep refrigerated, covered, for five days.
