Also known as Murgh Markhani, butter chicken can be as spicy as you like but I like to make a mild and creamy version so my kids can enjoy it too. If you want to up the heat, just add more spices. Don’t be put off by the long list of ingredients here, it really is easy to make.
Serves 4
INGREDIENTS
5oz butter
1 yellow onion, grated
2 cloves of garlic, minced
1½ cups passata
1 ¾ cups heavy cream or one 14oz can coconut milk
1 teaspoon kosher salt
4 tablespoons Bomba! XXX
½ teaspoon cayenne pepper
1 teaspoon garam masala
3 cardamom pods, bruised with the back of a knife
8 curry leaves (optional)
4 large chicken breasts, cut into large chunks
1 tablespoon vegetable oil
2 tablespoons tandoori paste or two teaspoons tandoori masala powder
TO SERVE
Basmati rice
Chopped cilantro
Method
- Preheat oven to 375°F. Place a small knob of the butter in a medium saucepan over a low-medium heat and fry the onion and garlic for 4-5 minutes, stirring constantly, until softened. They should not brown.
- Melt the remaining butter into the saucepan and add the passata, cream (or coconut milk if using), salt, Bomba, cayenne pepper, garam masala and cardamom pods. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes, or until beginning to thicken.
- Meanwhile, toss the cubed chicken breasts with the vegetable oil and tandoori paste or powder. Spread out onto a baking tray and cook in the preheated oven for 12 minutes, or until no longer pink in the center.
- Once done, add the chicken to the sauce and simmer for 5 minutes before serving with rice and chopped cilantro
