British Indian Restaurant Butter Chicken

Ingredients

• 2 tbsp vegetable oil (or ghee)
• 50 g butter (unsalted preferred)
• 1 tbsp garlic ginger paste (equal parts blended garlic and ginger)
• 1 tsp mix powder (standard BIR spice blend (curry powder))
• 0.5 tsp tandoori masala (for color and depth)
• 0.5 tsp kashmiri chili powder (for mild heat and red color)
• 1 tbsp tomato paste (watered down slightly)
• 250 g pre-cooked chicken tikka (cut into bite-sized pieces)
• 300 ml base gravy (standard BIR onion-based gravy)
• 1 tsp sugar (to balance acidity)
• 1 tsp dried fenugreek leaves (kasoori methi) (crushed between palms)
• 3 tbsp double cream (heavy cream)
• fresh coriander (chopped for garnish)

Steps

1. 1

   Heat the vegetable oil in a pan over medium-high heat. Add the butter and allow it to melt completely until it starts to foam.

2. 2

   Add the garlic ginger paste to the hot oil and butter. Sauté for about 30-60 seconds until the raw smell disappears and it becomes fragrant.

3. 3

   Lower the heat slightly and add the mix powder, tandoori masala, and kashmiri chili powder. Stir quickly for 20 seconds to cook the spices without burning them.

4. 4

   Add the tomato paste and a splash of water if needed. Stir to combine into a thick paste.

5. 5

   Add the pre-cooked chicken tikka pieces to the pan. Toss them in the spice paste to coat thoroughly.

6. 6

   Pour in the base gravy. Increase the heat to bring the sauce to a simmer, stirring occasionally.

7. 7

   Add the sugar and the crushed dried fenugreek leaves (kasoori methi). Stir well into the sauce.

8. 8

   Allow the curry to simmer for 3-5 minutes until the sauce has thickened and the oil begins to separate at the edges.

9. 9

   Pour in the double cream. Stir gently to incorporate, which will turn the sauce a rich orange-pink color.

10. 10

    Finish with a final knob of butter if desired for extra richness. Garnish with fresh chopped coriander and serve hot.

Notes

For the most authentic restaurant taste, use a pre-made Indian base gravy and chicken that has been previously marinated and charred (Chicken Tikka). If the sauce is too thick, loosen it with a little more base gravy or water.

Nutrition per serving

• main
• curry
• Indian
• British Indian Restaurant
• Butter Chicken
• Murgh Makhani
• Creamy
• Spicy