Delhian Butter Chicken

Name: Delhian Butter Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Garlic cloves, minced; 0 Ginger (thumb-size piece, grated); 0.5 Lemon juice; 150 ml Plain yoghurt; 1.5 tsps salt; 4 Chicken breasts; 3 tbsp Vegetable oil or butter; 2 Onions (finely chopped); 400 g tin of polpa chopped tomatoes; 1 tsp soft dark brown sugar; 200 ml Boiling Water; 120 ml Crème fraiche /cream

[[ recipeID=recipe-8lhung0ww, title=Delhian Butter Chicken ]]

Back to Recipes

Embark on a culinary adventure with our Butter Chicken Recipe Kit, a symphony of handpicked organic spices designed to recreate the magic of this beloved Indian classic in your own kitchen. Unleash the rich and creamy flavors of Butter Chicken with ease, thanks to our expertly crafted blend of premium spices

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 45 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

4 Garlic cloves, minced
Ginger (thumb-size piece, grated)
½ Lemon juice
150 ml Plain yoghurt
1 ½ tsps salt
4 Chicken breasts
3 tbsp Vegetable oil or butter
2 Onions (finely chopped)
400 g tin of polpa chopped tomatoes
1 tsp soft dark brown sugar
200 ml Boiling Water
120 ml Crème fraiche /cream

Instructions

To marinate the chicken, take two of the garlic cloves, half of the ginger, the lemon juice, the plain yoghurt, and your first Teaspoon Club spice packet and mix well in a large bowl. Cut the chicken into bite size pieces and mix into the marinade. Cover and leave in the fridge for a minimum of an hour, though overnight is better
To make the curry, start by cooking the chicken. Traditionally, the chicken is cooked in a clay oven, but you can use a regular oven. Set the oven to 200°C/ 180°C fan /390°F/ gas mark 4. Bake the chicken for 20 minutes. If you can’t bake the chicken, you can brown it in the pan, remove and set aside ready to add to the curry at stage 5
Whilst the chicken bakes, heat the vegetable oil/butter in a large pan on a medium heat. Add your second Teaspoon Club spice packet, and toast the spices for 1 minute until fragrant. Add the remaining garlic cloves, ginger, and the onions and fry for 5 minutes until thoroughly softened. Add your final Teaspoon Club spice packet and mix well
Pour in the chopped tomatoes and bring your curry to a boil. Simmer for 15-20 minutes until your desired consistency is reached. Top up the curry with up to 200ml of boiling water from the kettle if the sauce needs loosening
Remove the chicken from the oven and check that it is tender and white through. If it needs a bit more cooking, add it to the pan (along with the marinade juices) and simmer until it is cooked. If it’s already thoroughly cooked, just mix it in thoroughly to warm it all through
Take the curry off the heat and stir in the crème fraiche/cream. Serve hot with rice and coriander to garnish

Notes

This butter chicken is beautifully flavoured without the heat of some of our other curries.