• Cindy Gilroy

Butter Chicken Recipe


Ingredients List:

Chicken: About 1 lb boneless chicken, cut into bite-sized pieces

Pre-Marinade:

  • 1 tbsp lemon juice

  • 1 tsp chili powder

  • plenty of salt (2tbsp)

Marinade:

  • 1/2 cup Greek yogurt

  • 2 tsp garlic paste

  • 2 tsp ginger paste

  • 1/2 tsp chili powder

  • 1/2 tsp garam masala (Indian Spices)

  • 1 tsp salt

  • 1/2 tsp butter chicken masala

Curry/Gravy:

  • 2 tbsp butter

  • 2 cloves

  • 2 pods green cardamom

  • About 1 inch of cinnamon stick

  • 1 tsp black peppercorns, ground

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 1/2 cup tomato paste (one small can)

  • 1/2 tsp chili powder

  • 2 tbsp sugar

  • 1/2 tsp celery leaves, chopped

  • 1/2 cup cream (more fat means richer dish, but milk will do in a pinch)

  • Salt to your taste

Preparing the Chicken:


About a half an hour before you want to marinade your chicken, rub it with a mix of chili powder, salt, and lemon juice. Let it sit like this in the fridge for at least 30 minutes not more than an hour, as we will be marinating the chicken later.


To marinate the chicken, mix the yogurt, garlic and ginger paste, chili powder, garam masala and Butter chicken masala. Then, generously coat your chicken with this paste and throw it back in the fridge. Be careful while adding salt as we have added salt before too.


Let the chicken marinade for a few hours, at least three hours.


Cooking the Chicken:


I prefer to bake chicken at 400 F for about ten to fifteen minutes but some prefer to fry the chicken in oil or butter.

Making the Curry/Gravy:

We’ll first start by melting the butter in a pan. Add cardamom, cloves, cinnamon, and pepper and let the flavors blend together over low heat for a couple minutes.


When you’re satisfied that the butter is properly infused, add the ginger and garlic paste and gently stir everything together. Let this cook for another couple minutes and then add the tomato paste, chili powder, and salt to taste. We will keep on stirring curry, and taste it in between, add more salt until it tastes perfect.


When everything tastes perfect, add about a half cup of water and let the mixture simmer for about ten to fifteen minutes. The water is just there to prevent your curry from burning while you let it simmer. At the end of the simmer, add the sugar, celery leaves, and cooked chicken.


Let the penultimate mixture simmer for about five minutes and then stir in your cream (or milk or coconut milk). As soon as your butter chicken is cool enough to eat, serve it with cooked Rice or Naan bread to your eager dinner family & friends. They’ll be sure to love it!

(204) 986-5951

cgilroy@winnipeg.ca

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