This flavourful curry first shot to fame from a small neighbourhood inside the walled city of Old Delhi in the 1950s. Butter Chicken and its variants such as Chicken Tikka Masala have gone on to conquer the world, as its most popular Indian dish. This recipe is different to all our others, its been perfected by my father, handed down directly from him to us!

INGREDIENTS 

FOR THE CHICKEN TIKKA:

2 tbsp Natural or Greek Yoghurt

1 tbsp Ginger Paste (or peeled ginger, finely chopped)

1 tbsp Garlic Paste (cloves of garlic, finely chopped)

1 tbsp Lemon Juice

1 tsp Oil

1 tsp Salt

10g (5 tsp) Tikka spice mix

600-650g Chicken, cubed

FOR THE SAUCE:

• 60g Unsalted Butter
• 1 Medium Onion, chopped
• 3 tsp (10g) Fresh Garlic, chopped
• 3 tsp (10g) Fresh Ginger, chopped
• 10g (5 tsp) Butter chicken spice mix
• 400g Tinned Chopped Tomatoes
• 1 ½ tsp Salt
• 50ml Milk
• 50ml Water
• 100ml Double Cream
• 1/4 tsp Garam masala spice mix
• 1 tbsp Fresh Coriander Leaves, chopped for garnishing
• 2 tsp Kasoori methi

Method for the chicken

Step 1:  

Mix all the chicken tikka marinade ingredients together in a bowl. Add the chicken and stir to coat well. Leave covered in the fridge for a minimum of 1-2 hours, or overnight. 

Step 2:  

Place the chicken on a baking tray in a preheated oven at 180º C or 350º F for 15-20 minutes or until slightly charred. Remove and leave to cool.

Method for the sauce

Step 1: 

Melt 40g of the butter on a medium heat, add the chopped onions, ginger and garlic. Cook for approximately 8-9 minutes until onions are soft and translucent. Add the Butter Chicken spice mix and stir for a few seconds. 

Step 2: 

Add tomatoes, salt, milk and water, then stir until mixed well together. Cover and cook on a medium heat for 10 mins. Remove pan from heat and blend mixture with a hand blender in the pan, or in a mixer so that it is smooth. Place back on heat. 

Step 3: 

Add the chicken pieces, stir and cook for a further 3-4 mins on medium heat until the chicken is heated through. Add the cream, remaining 20g of butter, Garam Masala and kasoori methi Stir and cook for a further 2 mins.