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Butter Chicken

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Butter Chicken & Jeera rice. This is a revision to a previous dish and it is oh so improved! A bit of advise though, do not eat it every week :-) This is a restaurant style curry — and a treat to be eaten just occassionally! The original recipe calls for 500ml of cream! I substitute with two thirds yogurt to make it slightly lighter & not so rich. As you all know, I do love spice, but this is a mild dish and the nuts do sing through, after all, I am Nutty!

Click the Method tab below to see a step-by-step guide on how to make Butter Chicken & Jeera rice, along with some pictures as a guide.

butter chicken and jeera rice

ingredients

Here's what you need :¬)

serves 4

for the marinade

  • 500g diced boneless chicken (breast or thigh)
  • 50g Greek natural yogurt
  • 2 tsp finely grated ginger
  • 2 tsp finely grated garlic
  • 1 tsp garam masala
  • 1 tsp tandoori masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red kashmiri chilli powder
  • 1 tsp salt

for the sauce

  • 2 Tbsp ghee
  • 2 tsp finely grated ginger
  • 2 tsp finely grated garlic
  • 2 Tbsp tomato puree
  • 1 tsp garam masala
  • 1 tsp tandoori masala
  • ½ tsp ground turmeric
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Hot chilli powder
  • 1 Tbsp dried fenugreek leaves
  • 2 tsp salt
  • 6 Tbsp cashew nuts, ground
  • 150ml double cream
  • 350ml greek yogurt or plain
  • 400ml water

For the rice

  • 1 cup basmati rice, soaked in cold water for 15 minutes
  • 2 tsp oil or butter
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 2 cups hot water

method

Try to marinade the chicken overnight, no need to be rushing here, you will get away with 2 hours but, overnight pays off, trust me!

Always use a plastic container to marinate the chicken in, not a metal one!

Oddly, there are no onions included in this dish, but if you wish to add them in, do so first and be sure to cook them until translucent then browned.

Dice your meat into bite sized chunks so you can coat them in the delicious marinade and have them just the right size to devour with a spoon!

So firstly, prepare your ingredients and spices:

ingredients
ingredients

Method for the marinade

  1. put your 50g yogurt into a plastic container & stir in all your spices:
    • 2 tsp finely grated ginger
    • 2 tsp finely grated garlic
    • 1 tsp garam masala
    • 1 tsp tandoori masala
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp red kashmiri chilli powder
    • 1 tsp salt
  2. add your diced chicken & place into the fridge when well shaken or stired through
  3. shake or stir occassionally to re-combine

If you go to bed just stir to combine when you wake up & repeat prior to cooking

Pre-cook the chicken

  1. pre-heat your oven to 200°C or grill to med-high*
  2. remove the chicken pieces from the marinade
  3. place on an oven tray

nutty tip cleanIf you want an authentic smoky char to the chicken, turn the grill up or use an air-fryer - they do a fantastic job :-)

marinated chicken
marinated chicken chunks on tray
  1. *cook for 10 to 12 mins until cooked & tender or charred & smoky - according to your taste

*this may take less time in your oven, so check after 7 mins

cooked chicken
cooked chicken chunks on tray

Method for the sauce

Have your ingredients prep'd and to hand.

ingredients ready to go!
ingredients
  1. heat a heavy based pan & add the ghee
  2. once hot, add your garlic & ginger, just brown slightly
  3. add tomato puree and cook for a few mins
add tomato puree
tomato puree in melted ghee
  1. now add all your spices:
    • 1 tsp garam masala
    • 1 tsp tandoori masala
    • ½ tsp ground turmeric
    • 1 tsp Kashmiri chilli powder
    • 1 tsp Hot chilli powder
    and stir constantly until oil separates
  2. add in salt & rub the fengreek leaves in, being sure to crush them with your hands
  3. mix through & add your ground cashew nuts
add ground cashews
ground cashew nuts and spices
  1. stir fry for 5 mins until combined well
stir fry to combine
cashew nuts mixed with spices
  1. add the water & marinade & stir though
stir fry to combine
water added
  1. mix your yogurt & cream together, then slowly add to the dish
add yogurt & cream
yogurt and cream added
  1. stir until the dish is all combined & bubbling hot
  2. now turn down, add the chicken & meat juices, then cover for 10 to 15 minutes, depending on the size of your chicken cubes

Method for the rice

  1. drain your soaked rice & set aside to dry
  2. heat a sauce pan and the add the oil or ghee
  3. as soon as it is hot, add in your cumin seeds & salt allow to sizzle
  4. now add you rice & stir fry through the cumin
  5. add hot water, cover with a lid, bring to the boil then, turn the ring off and leave for about 20mins until all the water is absorbed
  6. separate, stir through with a fork & serve
butter chicken
butter chicken and jeera rice

...with jeera rice

This is truly a top quality, restaurant curry, made in the comfort of your own home, saving £££'s & £££'s on an expensive night out for four! But, please be aware — it is calorific, so it is a rare a treat :-) Truely Nutty's favorite!

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