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Butter Chicken full of the Indian flavour
Irene MullerIrene Muller

Butter Chicken full of the Indian flavour

5 from 3 votes
What is not to love about Indian Butter Chicken? You can heat it up to your liking and enjoy anytime of the year anywhere around the globe.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 4 tbsp butter
  • 1 tbsp cooking oil
  • 2 tbsp garam masala
  • 2 yellow onions, roughly chopped
  • 3 tbsp ginger crushed
  • 6 cloves garlic crushed
  • 2 cups small tomatoes
  • 4 skinless chicken breasts – chopped in bite size
  • 2 cups buttermilk
  • 1-2 tbsp peach chutney
  • Sea salt, to taste
  • 1 red and 1 green small chilli - chopped (optional) that is if you like more heat

Method
 

  1. Add the spices, garlic, ginger and garam masala in a bowl. Mix with the chicken chunks and let it marinate for about 30 minutes.
  2. In a separate bowl add boiling water to the tomatoes to soften, set aside.
  3. Heat the oil and butter in a large-sized frying pan over medium-high heat. Sauté the onions, cook for about 8 minutes, until well-browned, reducing the heat if necessary. Especially important to brown the onions, this makes all the difference to the taste of the butter chicken.
  4. Add the marinated chicken and sauté for about 10 minutes with the onions.
  5. Strain the tomatoes, using your hands, press the tomatoes juices out over the chicken and then add the pulp of the chicken, chutney and 2 cups buttermilk. 
  6. Reduce the heat to medium-low, cover the pan, and let the chicken cook through until soft and tender. Season to taste.
  7. *Serve with Chutney, rice or naan bread