* 3 tsp mild chilli powder – Kashmiri (if not available use half the amount of standard chilli powder)
​
**Ingredients for Butter Chicken Marinade:**
* 2.2 Pounds of large chicken breasts, cut into large dice (1kg)
* 2tbsp minced garlic
* 1tsp minced ginger
* 3tbsp of butter chicken masala
* 1 lemon juice
* small bunch of fresh coriander stalks (keep leaves for garnish)
* 1tsp of salt
​
**Ingredients for the Sauce:**
* 3 tbsp of vegetable oil or ghee (for pan frying the chicken)
* 2tbsp of butter or ghee
* 1.7 Pounds of chopped tomatoes (around 800g)
* 2 medium onions, fine dice
* 2tbsp of minced garlic
* 2tbsp of butter chicken masala
* 1tsp of salt (add to taste)
* 2tbsp of mango chutney
* 1 cup of heavy cream (240ml)
​
**How to prepare Butter Chicken:**
**1.** To prepare butter chicken masala, marinate diced chicken overnight in the fridge or for at least 1 hour outside of the fridge.
**2.** Heat oil or ghee in a non-stick frying pan over high heat and pan-fry chicken pieces in batches to avoid overcrowding the pan. Get some nice browning on the chicken and scrape any bits that get stuck. Keep the chicken in a separate pot for later use.
**3.** In the same frying pan, reduce heat to medium and melt butter or ghee. Add finely diced onions with 1 tsp of salt and sweat until translucent for about 10 minutes. Next, add minced ginger and garlic followed by the remaining spice blend and any remaining chicken marinade. Increase the heat slightly and cook until fragrant for about 2 minutes.
**4.** Add chopped tomatoes to the pan and combine, then pour in double cream. Blend the sauce with an immersion blender. Add chicken and mango chutney to the sauce and bring it up to a simmer. Continue cooking for 10 minutes, and season to your taste with salt if needed.
**5.** When ready, serve the dish garnished with fresh coriander. You can enjoy it with cucumber raita, naan bread and basmati rice.
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**This recipe makes:** 8 portions
**Ingredients for Butter Chicken Masala:**
* 3 tsp garam masala
* 2 tsp ground turmeric
* 3 tsp ground cumin
* 2 tsp ground coriander
* 3 tsp mild chilli powder – Kashmiri (if not available use half the amount of standard chilli powder)
​
**Ingredients for Butter Chicken Marinade:**
* 2.2 Pounds of large chicken breasts, cut into large dice (1kg)
* 2tbsp minced garlic
* 1tsp minced ginger
* 3tbsp of butter chicken masala
* 1 lemon juice
* small bunch of fresh coriander stalks (keep leaves for garnish)
* 1tsp of salt
​
**Ingredients for the Sauce:**
* 3 tbsp of vegetable oil or ghee (for pan frying the chicken)
* 2tbsp of butter or ghee
* 1.7 Pounds of chopped tomatoes (around 800g)
* 2 medium onions, fine dice
* 2tbsp of minced garlic
* 2tbsp of butter chicken masala
* 1tsp of salt (add to taste)
* 2tbsp of mango chutney
* 1 cup of heavy cream (240ml)
​
**How to prepare Butter Chicken:**
**1.** To prepare butter chicken masala, marinate diced chicken overnight in the fridge or for at least 1 hour outside of the fridge.
**2.** Heat oil or ghee in a non-stick frying pan over high heat and pan-fry chicken pieces in batches to avoid overcrowding the pan. Get some nice browning on the chicken and scrape any bits that get stuck. Keep the chicken in a separate pot for later use.
**3.** In the same frying pan, reduce heat to medium and melt butter or ghee. Add finely diced onions with 1 tsp of salt and sweat until translucent for about 10 minutes. Next, add minced ginger and garlic followed by the remaining spice blend and any remaining chicken marinade. Increase the heat slightly and cook until fragrant for about 2 minutes.
**4.** Add chopped tomatoes to the pan and combine, then pour in double cream. Blend the sauce with an immersion blender. Add chicken and mango chutney to the sauce and bring it up to a simmer. Continue cooking for 10 minutes, and season to your taste with salt if needed.
**5.** When ready, serve the dish garnished with fresh coriander. You can enjoy it with cucumber raita, naan bread and basmati rice.