Homemade Butter Chicken
A tasty and creamy curry, great comfort food. Traditionally the sauce and veg are blended but this is a chunky butter chicken. I've put mushrooms this time but I've used carrots and celery before. Add what you want and make it your own :)
Homemade Butter Chicken
A tasty and creamy curry, great comfort food. Traditionally the sauce and veg are blended but this is a chunky butter chicken. I've put mushrooms this time but I've used carrots and celery before. Add what you want and make it your own :)
Cooking Instructions
- 1
Skin chicken thighs (reserve skin for later), cut into medium/small cubes.
- 2
Marinate chicken bits in yoghurt, and half of cumin, turmeric, garlic, ginger, garam masala, mirin and chili powder. (Half of all seasonings, except salt and coriander). Marinate in fridge for at least half an hour, the longer the better.
- 3
Line baking tray with baking paper and preheat oven to 200°C fan.
- 4
Season chicken skins with salt and frylight on the baking tray.
- 5
Bake chicken skins for 20-30 mins OR until golden brown and crispy.
- 6
Meanwhile, fry chicken in butter on a high heat until cooked through and slightly charred. Set aside.
- 7
Now fry onions until soft. Using the same leftover oil from the chicken if possible. If not, oil pan as you feel is necessary.
- 8
Add mushrooms.
- 9
Add remaining mirin or substitute, garlic and ginger for a minute, stirring.
- 10
Add rest of spices and cook for 15-20 seconds.
- 11
Add chopped tomatoes and salt. Cook for 15 minutes, stir occasionally.
- 12
Add cream, cook for another 15 minutes.
- 13
Start boiling rice.
- 14
Heat naans, garnish curry with parsley and cream and enjoy!
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