Prep 20 mins
Cook 45 mins
I have been making this recipe for several years and love the flavour and texture.
- 1 chicken, cut into 8 pieces (or more)
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 green chili pepper, seeded and roughly chopped
- 2 teaspoons fresh ginger paste
- 3 garlic cloves, peeled
- 4 green cardamom pods
- 1⁄2 pint yoghurt
- 2 teaspoons paprika
- 1 1⁄2 teaspoons chili powder
- orange food coloring (optional)
- 2 ounces butter, melted, for basting
- 6 ounces unsalted butter
- 1 large onion, cut crosswise and sliced thin
- 1⁄2 cup ground almonds
- 1⁄2 pint sour cream
- 4 tablespoons heavy cream
- With a sharp knife make regular slits through the skin and flesh of the chicken portions; rub with salt and garam masala, then sprinkle with the lemon juice; grind the green chili, ginger, garlic and cardamom to a fine paste; mix this paste with the yoghurt, paprika, chili powder and a few drops of orange food coloring (optional); place the chicken and the spice mixture in a large bowl or dish and give a good swirl so the pieces are evenly coated, cover and set aside (in the fridge) for 4-5 hours to marinate; remove the chicken and place on a greased baking tray and cook in a preheated oven (400F) for 45-50 minutes, turning as they get golden-brown and crisp; brush the portions with a little melted butter occasionally.
- Melt the unsalted butter in a saucepan and saute onion until just starting to brown, about 8-10 minutes; add ground almonds and saute until lightly toasted and fragrant; add the remaining marinade, sour cream and heavy cream; gently heat, without boiling for 5-6 minutes; pour the sauce over the baked chicken and serve as a main dish with naan bread.
- I serve this with steamed basmati rice (the sauce is excellent) but might try a pullau next time cause this deserves something more elaborate.
- Note1: I use ultra-thick, Greek yoghurt for both the yoghurt AND the sour cream called for in this recipe. There are different fat levels, I like to use the 2%.
- Note2: I really don't remember where I initially came across this recipe - I know I tried several different variations of butter chicken till I found this one and pronounced it 'just right' (to my taste, anyway). I can tell you though that I NEVER use the food colouring. I prefer to soak some saffron in a tiny bit of warm milk and stir that in for colour. May not be traditional, but that's my way.
Fantastic mild flavored dish. My Indian husband said this was the best butter chicken I have made. I made one substitution- I used ground cashews instead of almonds.I think next time I might double the spices in the yogurt marinade as per my personal preference. Thanks for sharing a great recipe!
Evelyn, this is a wonderful recipe for butter chicken, I made no changes to this recipe, except I did increase the garlic, my family loved this! this recipe is going into my favorites folder to make again! thanks so much for posting hon!...Kitten:)
Another great recipe, Ev! Loved the trick to make slits into the meat, so the meat can suck more of that lovely marinade in. I marinated the chicken for 24 hours and it was very tasty. Served it with basmati. Yummy.