Butter Chicken
Recipes · Dinner · Recipe, Typed Supps
The marinade is the recipe. Everything after it is thirty minutes of stirring a pan.
Allergens and patterns
Contains milk. Fits: Gluten-free.
Ingredients
- 8, boneless, cubed (700g) Chicken Thighs — Thighs stay tender through a long simmer in acid. Breast meat in this sauce turns to string.
- 3/4 cup (200g) Yogurt — The marinade. Its acid and enzymes tenderise the meat properly, which is why the marinating time is not optional.
- 4 tbsp (60g) Tomato Paste — Cooked out in the hot oil until it darkens. Raw tomato paste tastes tinny and it is the most common fault in this dish.
- 2/3 cup (150g) Cream — Stirred in at the very end, off a rolling boil, or it splits.
- 3 tbsp (40g) Butter — It is in the name. Added in two stages — some to cook in, some whisked in at the end for gloss.
- a thumb, grated (20g) Fresh Ginger — In the marinade and again in the sauce, which is how the flavour ends up in both layers.
- 3 cloves (18g) Garlic — With the ginger, in equal weight, which is the standard ratio across most of the subcontinent.
- 3/4 tsp (3g) Ground Turmeric — In the marinade, where the fat in the yogurt helps it do anything at all.
Nutrition per serving
- Calories: 632.3 kcal
- Protein: 32.3g
- Carbohydrate: 6.1g
- of which sugars: 5.1g
- Fat: 53.3g
- of which saturated: 24.6g
- Fibre: 1.7g
- Sodium: 306.9mg
Method
- Marinate the cubed chicken in the yogurt, half the ginger and garlic, turmeric and salt for at least two hours.
- Grill or sear the chicken hard until charred in places, then set aside.
- Fry the rest of the ginger and garlic in butter, add the tomato paste and cook it until it turns brick red.
- Add a cup of water, simmer 15 minutes, return the chicken, then stir in the cream off the heat.
Nutrients it supplies
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