My family loves butter chicken. It’s unfortunate that most of the Indian restaurants add food colouring to their butter chicken for colour. This is our recipe minus the colour.
- 1kg chicken breast or thigh, cut into 3cm cubes
- Juice of 1 lemon
- 2 cloves garlic, crushed
- 1Tbsp. Garam Masala
- ½ tsp. salt
- 2Tbsp. Ghee (you can use Olive oil or butter if you don’t have ghee)
- 2 brown onions, diced
- 3 cloves garlic, chopped
- 2tsp. paprika
- 2Tbsp. garam masala
- ¼ tsp. ground cinnamon
- 2tsp. salt
- 2 x 400g or 1 x 800g cans diced tomatoes
- 300ml thick cream or coconut cream
- 2 tsp. coconut sugar or any sugar you use
- 1½Tbsp. butter
- Coat the chicken with all the ingredients for the marinade and leave to marinate in a container or bowl for at least half and hour. If you marinate it longer or even over night it will be lovely.
- While that is marinating, heat the ghee on medium low heat and add the onions. Cook slowly for 5 to 10 minutes, stirring until the onions are soft and golden. Do not let them burn.
- Add the garlic and cook for 1 minutes, stirring.
- Stir in the paprika, garam masala, cinnamon and salt. Cook for 2 minutes to allow the flavours to develop.
- Add the tomatoes and sugar and cook for 2 minutes ensuring all the ingredients are well combined and the sauce is hot.
- Pour in the cream. Using a stick blender, blend the sauce to make it nice and smooth.
- Place the chicken in the sauce, bring to the boil. Simmer on low for at least 35 minutes with the lid on. I usually simmer for 1 hour to allow the chicken to be melting in the mouth. Alternatively you could add it to a slow cooker.
- Once cooked, stir in the butter. Serve with rice and vegetables.