This Butter Chicken always gets rave reviews any time I make it for guests! It leaves them wondering how you made it so good! Well, it's a combination of the tandoori chicken and all the spices and this delicious, creamy sweet sauce that makes this curry a winner!
Try it once and it will keep you coming back for more!
I hope you all enjoy this recipe as it's a favourite in my home! Enjoy!!
Butter Chicken or Chicken Makhani Recipe Prep Time: 60 minutes (Approx)
Serves 4-5 People
INGREDIENTS:
2kg Chicken Thigh & Legs Marinated in my Tandoori Marinade (see Video)
2 x 400g Cans Canned Tomatoes
300ml Single Cream
3-4 Green Chilis
2 Tbspn Minced Ginger
3 tspn Garam Masala
100g Salted Butter
1 1/2 tspn Salt (I added 2tspn)
8-10 tspn Brown Sugar (or to taste) (I like 10 tspn)
METHOD:
Marinate chicken with the marinade overnight.
The next day, preheat over to 200°C and roast for 30-40 mins.
Meanwhile, make the sauce with blended tomatoes, cream, ginger and all remaining ingredients except butter.
Mix this together with a whisk.
Then simmer on a medium heat for about 5 minutes stirring gently so that the sauce doesn't curdle.
Add the butter and reduce the heat to a low temperature. Cover and let this simmer for another 5 minutes.
Give it a stir.
Then add the cooked chicken pieces and the strained juice from the cooked chicken. Stir this gently. Note: If you are barbecuing the chicken, you will have the grilling flavour in the curry rather than the broth. Both methods are great!
Cover and let this simmer for another 15-20 minutes.
For Chicken Tikka Masala, remove the chicken meat from the bones and cut into medium pieces. (I prefer it with the bones as it adds more flavour).
Let the curry sit for a few hours as it tastes better, even better the next day!
Garnish with coriander and serve with Naan Bread and Basmati Rice.
ENJOY!
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