This is the best spicy Butter Chicken we have ever had and so easy to make too ~ Perfect comfort food !
My daughter is not much of a picky eater, not like her brother at all, although it seems the older he gets the less fussy he has finally become.
I made this Butter Chicken on special request for my daughter a few months ago when she was home for the weekend, and the dish was an immediate hit with everyone. So much so, that I now make it quite often.
I have had restaurant Butter Chicken before, but I have to tell you, if you have never had homemade, you should most definitely try this recipe.
Restaurant’s won’t see me ordering this particular dish again. One thing I absolutely can not stand is finding a bone in my food, and that is one area most restaurants, offering this dish, can really improve on.
That is also the main reason I would rather make a homemade version of most take out chicken dishes, as I simply only use chicken Fillets for this kind of casserole.
The spices combined in the recipe are one hundred percent to our preference in a spicy chicken dish, without any one of the spices, or herbs, being overbearing. You can also use fresh tomatoes instead of canned.
This smooth, spicy Butter Chicken is the perfect comfort food and a bowl would always be welcomed by anyone on a cold evening.
Spicy Butter Chicken
- 2 t Fresh Garlic crushed
- 1 TB Fresh Ginger finely grated
- 1 cup Cilantro leaves and stalks
- 3 TB Ghee (use Vegetable Oil if Ghee is unavailable)
- 2 Onions sliced
- 2 t Turmeric
- 2 t Garam Masala
- 2 t Ground Cumin
- 1 t Fenugreek Seeds
- 4 Large Chicken Fillets cubed
- Salt and Black Pepper to taste
- 4 Whole Cloves
- 1 stick Cinnamon
- 1 can (410g) Chopped Tomatoes
- 1 can Water (use Tomato can)
- 2/3 cup Yogurt plain
- 1/4 cup Fresh Cream (double cream/whipping cream)
Place the Garlic, Ginger and Cilantro in a blender – blitz until a paste forms – remove and keep aside
Heat 2 TB Oil (or Ghee) in a large saucepan with a lid – cook the Onions over low heat until caramelized – add the Garlic/Ginger/Cilantro paste – turn up the heat and stir-fry 3 – 4 minutes
Add the Turmeric, Garam Masala, Cumin and Fenugreek – cook a further 2 minutes until fragrant- transfer to a bowl and keep aside
Add the remaining Oil (or Ghee) to the same saucepan – cook Chicken over medium/high heat until browned – season lightly with Salt and Pepper – scoop into a bowl and keep aside
Return the Onion mixture to the saucepan, together with the Cloves, Cinnamon, Tomatoes and Water – bring to the boil, cover, lower heat and simmer 35 – 40 minutes
Return Chicken to the saucepan and cook uncovered for a further 15 – 20 minutes or until the Chicken is fully cooked and the sauce has thickened
Stir in the Yogurt and Cream
Serve over rice with extra fresh sprigs of Cilantro