Old Delhi-style butter chicken
1 hr 20 min + 1 hr marinating
Tandoori-marinated chicken thighs roasted then simmered in a silky tomato cream sauce, finished with spiced ghee and fresh herbs.
| prepPreheat oven to 240°C / 220°C fan / gas 9 | ||||||
| 800 g boneless, skinless chicken thighs, cut into bite-sized pieces | Mix marinade, coat chicken, chill 1 hr or overnight | Roast chicken 240°C / 220°C fan, 10–15 min, turn halfway | Add roasted chicken & juices, stir in butter 6–8 min | Add ginger, green chillies, cream; simmer 1–2 min | Stir in salt, fenugreek, garam masala, sugar; adjust seasoning | Spoon spiced ghee over curry, scatter coriander, onion, chilli |
| 120 g Greek yogurt | ||||||
| thumb-sized piece ginger, grated | ||||||
| 4–5 garlic cloves, crushed | ||||||
| 1 tbsp vegetable or coconut oil | ||||||
| 1 lemon, juiced | ||||||
| 3 tsp mild chilli powder | ||||||
| 1 tsp ground cumin | ||||||
| ½ tsp garam masala | ||||||
| ½ tsp turmeric | ||||||
| 1½ tsp salt (for marinade) | ||||||
| 1 kg ripe vine or plum tomatoes | Simmer tomatoes, ginger, garlic, spices 20–25 min | Blend & sieve tomato sauce, simmer 12–15 min until glossy | ||||
| thumb-sized piece ginger, peeled (half grated, half finely chopped) | ||||||
| 4 garlic cloves, crushed | ||||||
| 4 green cardamom pods | ||||||
| 2 cloves | ||||||
| 1 bay leaf | ||||||
| 1–2 tsp chilli powder | ||||||
| 80 g butter, diced | ||||||
| 2 green chillies, cut lengthways | ||||||
| 75 ml single cream, plus a drizzle to serve | ||||||
| 3 tbsp ghee or butter (for spiced butter) | Warm ghee, mustard seeds, Kashmiri chilli, curry leaves until seeds pop | |||||
| 2 tsp black mustard seeds | ||||||
| 1 dried whole Kashmiri chilli | ||||||
| 6–8 dried curry leaves | ||||||
| 1 tsp salt (for sauce) | ||||||
| 5–6 dried fenugreek leaves, crushed (optional) | ||||||
| 1 tsp garam masala | ||||||
| 1 tbsp sugar or xylitol | ||||||
| coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney, to serve | ||||||
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