Warming butter chicken recipe

Food Services Manager, Guriqbal Singh’s authentic butter chicken recipe is a hit amongst residents at Greenwich Gardens. Grab your copy of the recipe below.

(Halve the recipe for a smaller serving).

Ingredients

• 800g boneless and skinless chicken thighs, cut into bite-sized pieces

For the marinade

• 120g Greek yogurt
• Thumb-sized piece of ginger, grated
• 4-5 garlic cloves, crushed
• 1 tbsp vegetable or coconut oil
• 1 lemon, juiced
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp garam masala
• ½ tsp turmeric

For the sauce

• 1kg tomatoes
• Thumb-sized piece of ginger, peeled, half grated, and half finely chopped
• 4 garlic cloves, crushed
• 4 green cardamom pods
• 2 cloves
• 1 bay leaf
• 1-2 tsp chilli powder
• 80g butter, diced
• 2 green chillies, cut lengthways
• 75ml single cream, plus a drizzle to serve
• 5-6 dried fenugreek leaves, crushed between your fingers (optional)
• 1 tsp garam masala
• 1 tbsp sugar

Method

STEP 1

Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix until well-coated, then cover the bowl and chill overnight in the fridge.

STEP 2

Heat the oven to 200°C fan bake. Transfer the chicken pieces to a large baking tray, and cook for 13-15 minutes. The chicken does not need to be completely cooked through at this point as it will cook for a few more minutes in the sauce.

STEP 3

Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf.

Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 minutes. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée.

Return to a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.

STEP 4

Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 minutes until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a minute or two longer, taking care that the sauce doesn’t split.

Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, check the seasoning, adjust if necessary, then add the sugar.

In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop. Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney or keto bread for a keto-friendly version.

Enjoy!