This butter chicken is creamy and packed full of flavor. It’s one of the most popular curries in the world and yet happens to be one of the easiest! The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken sauce is so ridiculously delicious, you’ll want it on tap!
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1/2 cup plain yoghurt , full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala (Note 1)
1/2 tsp chilli powder or cayenne pepper powder (Note 2)
1 tsp ground cumin
1 tbsp ginger, freshly grated
2 cloves garlic, crushed
1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
1 cup tomato passata (aka tomato puree) (Note 4)
1 cup heavy / thickened cream (Note 5)
1 tbsp sugar
1 1/4 tsp salt
TO SERVE - CHOOSE:
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- Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.
- Pure chilli powder – This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.
- Ghee is a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.
- Tomato passata is pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. Called Tomato Puree in America.
- If you can’t find it, puree canned tomatoes using a blender. This will also work with what is called “Tomato Sauce” in America (Australia! Don’t use what we call Tomato Sauce!)
- For a lighter version, use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)
- No Fry Quick Papadums – Place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.
- Adapted from a recipe by Luke Mangan, an Australian chef and restaurateur. The only adjustments I made was to add salt (I am sure it was inadvertently omitted from his recipe) and providing the lighter option for the cream.