Matty Matheson shares his fool-proof, simple recipe for perfect butter chicken.
Ingredients
5 tbsp olive oil
5 garlic cloves
2 birds eye chillies
2 long red chillies
2 medium onions, roughly chopped
3 thumbs worth ginger, peeled
½ cup (125 ml) ghee
2 generous tbsp tomato paste
2 tbsp turmeric
1½ tbsp chili powder
1½ tbsp garam masala
1½ tbsp ground coriander
1½ tbsp ground cumin
3½ cups (785 gm) tomato puree
3 tsp dried fenugreek leaves
4 boneless skinless chicken breasts, cut into 2.5cm (1 inch) chunks (about 1 kg)
2 cups (500 ml) thick (heavy) cream
113 gm unsalted butter
fresh coriander (cilantro)
Instructions
Place the olive oil, garlic, chilies, onion, and ginger in a blender and purée until smooth.
Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes. Add the tomato paste, turmeric, chilli powder, garam masala, coriander and cumin and cook for 5 minutes, or until dark and sticky. 4. Add in 1½ cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour. Add the chicken and cook until the chicken is cooked through, about 15 minutes more.
Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro with steamed Jasmine rice.
Ingredients
5 tbsp olive oil
5 garlic cloves
2 birds eye chillies
2 long red chillies
2 medium onions, roughly chopped
3 thumbs worth ginger, peeled
½ cup (125 ml) ghee
2 generous tbsp tomato paste
2 tbsp turmeric
1½ tbsp chili powder
1½ tbsp garam masala
1½ tbsp ground coriander
1½ tbsp ground cumin
3½ cups (785 gm) tomato puree
3 tsp dried fenugreek leaves
4 boneless skinless chicken breasts, cut into 2.5cm (1 inch) chunks (about 1 kg)
2 cups (500 ml) thick (heavy) cream
113 gm unsalted butter
fresh coriander (cilantro)
Instructions
Place the olive oil, garlic, chilies, onion, and ginger in a blender and purée until smooth.
Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes. Add the tomato paste, turmeric, chilli powder, garam masala, coriander and cumin and cook for 5 minutes, or until dark and sticky. 4. Add in 1½ cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour. Add the chicken and cook until the chicken is cooked through, about 15 minutes more.
Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro with steamed Jasmine rice.
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