This Butter Chicken recipe is inspired by my brother Rodney’s recipe for butter chicken recipe. His is more well planned and organised while mine is a quick and easy recipe for people who don’t have a lot of time to spend in the kitchen.
Butter Chicken Recipe
2 tbspn Tandoori Paste
1 canned Roma Tomatoes
1 finely chopped onions
3 crushed garlic
1 teaspoon dry roasted and crushed Fenugreek leave powder (dry Fenugreek leaves can be bought from Indian spice shops)
1 250-300 ml low fat thickening cream (not whipped cream, just normal one)
500 gram to 1 kg chicken pieces (chopped, I use chicken thigh cutlets, they are tender and cook very easily and taste nicer than chicken breast)
1 tsp Turmeric powder
1 tsp curry powder (garam masala)
2-3 pieces sliced chillies or half -1 tsp chilli powder (depending on how hot you want your curry to taste) (Optional)
2-3 tablespoon oil
1 tsp salt
1 tsp sugar
Heat oil in a pot, when the oil is hot, throw in chopped onions and fry until onions becomes translucent in colour. Stir in crushed garlic and chillies, stir-fry them for about 2-3 minutes and then add turmeric and curry powder. Fry this mixture for another 2 minutes. To this mixture, add the canned tomatoes, salt and sugar. Lower the heat. Let the tomato mixture simmer for about 10 mins. Make sure the tomato sauce does not dry up or get burnt. After 10 mins, add the chicken pieces and tandoori paste to the tomato sauce, increase the heat slightly and cook until the sauce has reduce slightly but there should be enough gravy left in the pot. When the chicken is cooked, lower the heat again. Now prepare the Fenugreek leaves by dry roasting it in a pan and then crushing it in a mortar with a pestle or on a chopping board with a rolling pin. Add this mixture and cream to the chicken mixture and cook for another 10 mins on a low heat. Chicken should be done when the colour of the meat dish had turned orangish. Serve with rice or Turkish bread with yoghurt relish on the side.