About this long time favourite of a hearty buttery chicken dish that tastes, smells and feels like luxury. There are no compromises here. It’s the most popular creamy chicken dish in my home for good reason. It’s doesn’t require an invitation as an entry fee, because half way through cooking, hungry mouths are already loitering around waiting for serving time☺️. It’s anything but dull, leftovers are exceptionally good, however it does have a short lifespan, especially in our home😋
Don’t lose sleep on the smoking part, it makes it even more magical and flavoursome!
You are going to love this Butter Chicken dish if you don’t already and it will definitely become a family favourite if it hasn’t yet!
I’m so excited to share with you my delicious butter chicken recipe which is the restaurant-style version. If you’ve often opted for take-outs, this easy recipe will now allow you to whip it up in the comfort of your home. I serve it with piping hot basmati rice and/or rotis, which makes it the ultimate comfort food.
Few are dishes that make an impression, so get ready to wow your guests even at short notice. With a rich heavenly creamy sauce and a remarkable blend of spices, this is one dish that is a must-try!
Let’s start with the chicken itself..
I prefer to use chicken breasts chopped up into block sized pieces. However some of you might disagree and suggest to use chicken-on-the-bone pieces because you may find that those pieces are much more tender and less dry due to the fat content around it. It is definitely a personal choice and you may use whichever works best for you and your family. I find that the rich creamy sauce works perfectly with the breast pieces.
Yoghurt or Cream?
I use both. I use the yoghurt to to douse the fried chicken in, leaving it tender and juicy. I also use the yoghurt to cook the chutney (tomato sauce) leaving it thick, creamy and tangy. I use the cream to finish off the dish by swirling 2-3 tablespoons over the cooked dish for that extra rich and flavourful texture.
Should I use Butter?
Yes absolutely! Many Butter Chicken recipes do tend to omit the butter because some find it too rich. However the name says ‘butter’ and if you’re going to come this far to make this decadent dish, I say go all the way!
Spicy or not Spicy?
With authentic Indian Chicken Curry, we tend to use a lot more spices leaving the dish spicier and with a bit of heat. although some prefer a lot of heat. Like with most dishes, if you’re not one for too much spice or heat, you can either halve or double the spice content to your personal preference. Most Butter Chicken dishes tend to be a lot milder due to the addition of yoghurt, butter and cream, softening the spiciness.
Do I need to marinade my chicken overnight?
Ultimately for best results, the longer you marinate the chicken, the tastier it becomes. With the hectic pace of our lifestyles, not everyone is equipped to plan ahead. So no need to stress! This recipe is versatile and so delicious, even if made at short notice or to satisfy a sudden craving.
How do I Smoke the Butter Chicken?
Firstly, if you’re not into smoked foods, then leave this step out altogether. If you love it, but have been afraid to try it, don’t be. The smoked version imparts a smoked buttery so full of flavour and temptation.
What are we waiting for? Let’s get started..
BUTTER CHICKEN - THE SMOKED WAY
Ingredients
- 4 chicken breasts (chopped into block-sized pieces)
- 1 tbs ginger & garlic paste
- 2 tsp salt or to your taste
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tsp chili powder or homemade masala
- ½ tsp turmeric
- 4 tbs oil (to fry chicken pieces)
- 4 tbs butter
- 1 onion chopped
- 1 cinnamon stick
- 2 green chillies slit
- 4 large tomatoes diced/pureed
- 1½ cups Greek Yoghurt or other plain thick yoghurt
- ½ cup fresh cream
- 1 tsp ghee
- 1 small charcoal
- Freshly chopped coriander
Instructions
- Marinate the chicken pieces with salt, ginger & garlic paste and the fine spices. Leave aside in fridge for 30 minutes or marinate overnight.
- Heat oil in a large saucepan and fry chicken pieces until cooked. Fry in small batches to avoid overcrowding the pan if your saucepan is not large enough. Toss in half a cup of yoghurt and keep aside.
- Heat butter in a clean saucepan, fry the onion, chillies and cinnamon stick.
- Toss in the tomatoes, add salt & pepper to taste. Cook for a few minutes until the water has evaporated. Stir in the rest of the yoghurt.
- Mix the chicken pieces into the tomato chutney (sauce).
- Swirl the fresh cream over.
- In the meanwhile, burn a small piece of charcoal over fire until heated through.
- Place into a foiled cup and place this carefully into the butter chicken saucepan.
- Drop a teaspoon of ghee onto the flamed charcoal and close the lid onto the saucepan and leave the dish to smoke for 5-10 minutes.
- Remove the charcoal and foil. Sprinkle freshly chopped coriander and serve with basmati rice and/or rotis.
Notes
