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In Australia, if you're thinking Indian Food you're probably thinking butter chicken - while there's a slew of delicious Indian recipes out there that aren't this western favourite, we wanted to do it justice!
Super Chef's butter chicken recipe elevates the humble chicken breast into something magical when combined with this awesome spice mix.
See our instructional video here or our step-by-step recipe below:
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Adam H
5
How to make butter chicken at home.
1kg x Boneless Skinless Chicken Breasts (Cubed)
1/2 Cup x Plain Greek Yogurt
2 Tbsp x Lemon Juice
2 tsp x Cumin (Ground)
1 tsp x Garam Masala
1 tsp x Salt
1 tsp x Fresh Grated Ginger
1 x Medium White Onion (Diced)
1 Tbsp x Garlic (Crushed)
1 x Jalapeno (Fine Diced)
1 tsp x Ground Cumin
2 tsp x Paprika
1 tsp x Garam Masala
230g x Crushed Tomatoes (Passata Substitute)
1 Cup x Heavy Cream
½ tsp x Salt
¼ Cup x Freshly Chopped Cilantro (For Garnish)
In a bowl, mix marinade ingredients together to form a paste, add chicken breast to the bowl and submerge in paste, ensure all the chicken breast is well covered. Cover the bowl and marinate for 30min to overnight. No longer than 24 hours. Acids in the lemon and yogurt will start to degrade the meat too much and it will go mushy and strange. We find the sweet spot of flavour penetration is around the 12-hour mark.
In a Dutch oven or large saucepan, fry off chicken until just ready and set aside. You will use this pan to make the curry to ensure you don’t lose any of the flavour.
Butter or ghee, white onion, garlic, jalapeno, cumin, paprika, garam masala.
Add crushed tomatoes to pan and bring to a simmer. Cook for 15 minutes then add heavy cream.
Add to and check for final seasoning. Reintroduce your chicken to the pot.
Garnish with cilantro and serve with basmati rice and naan.
