I'm going to show you how to make this delicious mild butter chicken curry
with loads of extra sauce to sink into your rice and to mop up with your naan bread.
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. I've been making a slow-cooked butter chicken for years
but I wanted something with all of those amazing flavors ready in much quicker time so let's get
cooking. We're going to start by marinading the chicken. I've got 700 grams which is about
a pound and a half of chicken breast and to that we're going to add 80 ml or a third of
a cup of natural yogurt, a tablespoon of lemon juice, one minced clove of garlic
and a teaspoon each of garam masala, ground coriander, paprika and mild chili powder.
Mix it all together to fully coat the chicken.
Then cover the bowl and place in the fridge.
Now we want to let that marinade for about an hour or up to overnight. I realise this is a
little bit of upfront prep but what I like to do is to start the chicken marinated in the morning
and then when I finish work it only takes about 25 minutes to pull dinner together.
Once that chicken's finished marinating we're going to start on the curry.
So we want to place a roughly chopped onion in a food processor,
add four peeled garlic cloves and blend until smooth.
You can also add the ginger in as well if you're not using ready minced ginger.
You want to blend it till you get to about this consistency. Now heat three tablespoons
of unsalted butter and one tablespoon of oil in a large frying pan over a medium to high heat.
Add the minced onion and garlic to the pan along with two teaspoons of minced ginger.
Cook for five to six minutes stirring occasionally until the onion starts to brown at the edges of the pan.
Now add the marinaded chicken to the pan and cook for three to four minutes until sealed.
So now that chicken's sealed we're going to add in some more spices,
I've got a tablespoon of curry powder, a tablespoon and a half of garam masala,
a teaspoon of paprika, half a teaspoon of cinnamon and a quarter of a teaspoon of salt.
Add the spices to the pan stir together and cook for another one to two minutes.
Now add in 120 ml or half a cup of chicken stock, 400 ml or 14 ounces of passata,
2 tablespoons of tomato puree or tomato paste, 2 teaspoons of sugar and six cardamom pods.
For the cardamom pods one trick I like to do is to sew them together
with some natural thread and that means it's much easier to fish them out later.
If I don't do this I tend to lose them or forget about them and Chris is the one
who ends up chewing on the pungent taste of cardamom, Chris always gets the cardamom pod.
Stir everything together bring to the boil and simmer for 15 minutes.
Remove the cardamom then stir through 175 mil
or three quarters of a cup of double or heavy cream and allow to heat through.
Then serve over rice sprinkled with some freshly chopped coriander.
And there you go, fantastic butter chicken curry. With a little bit of prep time
that will bring loads of flavor to the table and if you like this I've got a
playlist full of curries that I know you're going to love. See you next time.