Butter Chicken

by Adam H
Print
Prep Time
45 Mins
Cook Time
30 Mins
Serves
5

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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Butter Chicken with Naan Bread

Adam H

Servings

5

How to make butter chicken at home.

Butter Chicken with Naan Bread

Ingredients

    Chicken Marinade

    • 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

    Butter Chicken Curry

      6 Tbsp x Butter or Ghee

      • 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

      Other ingredients needed

      • 230g x Crushed Tomatoes (Passata Substitute)
      • 1 Cup x Heavy Cream
      • ½ tsp x Salt
      • ¼  Cup x Freshly Chopped Cilantro (For Garnish)

      Directions

        Chicken Marinade

        1. 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.  

        2. 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.

        Fry off these ingredients in Dutch oven

        1. Butter or ghee, white onion, garlic, jalapeno, cumin, paprika, garam masala.

        After Frying off ingredients

        1. Add crushed tomatoes to pan and bring to a simmer. Cook for 15 minutes then add heavy cream.

        2. Add to and check for final seasoning. Reintroduce your chicken to the pot.

        3. Garnish with cilantro and serve with basmati rice and naan.