Mains
Indian
IndianButter Chicken
The much-loved mild and creamy North Indian curry at three levels. Basic leans on a jar and value thighs, while Ultimate marinates the chicken in yoghurt and chars it before a from-scratch makhani sauce.
Gluten-free
Nut-free
Ultimate version
Chargrilled tandoori-style chicken in a slow makhani sauce with kasuri methi.
Per serving£7.75
Total cost£15.50
Time1 hr 25 min
Ingredients for 2
- Marinade
- 500 g free-range chicken thighs , boneless
- 120 g full-fat Greek yoghurt
- 2 tsp kashmiri chilli powder
- 1 tbsp tandoori masala
- Makhani sauce
- 6 ripe tomatoes , quartered
- 4 cloves garlic
- 25 g fresh ginger
- 60 g unsalted butter
- 4 green cardamom pods
- 1 tbsp kasuri methi (dried fenugreek) , crushed
- 150 ml double cream
- 1 tsp honey
Method
- Marinate the chicken in yoghurt, kashmiri chilli and tandoori masala for at least 2 hours.
- Simmer the tomatoes, garlic, ginger and cardamom with a little water for 20 minutes, then blend and pass through a sieve.
- Chargrill the marinated chicken under a hot grill until charred at the edges and just cooked.
- Melt the butter, add the strained tomato puree and simmer until it darkens and the butter splits.
- Stir in the cream, honey and crushed kasuri methi, then fold in the charred chicken.
- Simmer gently 5 minutes and finish with a knob of butter before serving.
Equipment
- grill
- blender
- fine sieve
- heavy saucepan
The three ways, side by side
Budget
Value chicken thighs simmered in a jar of butter chicken sauce.
Better
Yoghurt-marinated chicken in a fresh tomato and spice sauce with cream.
Ultimate
Chargrilled tandoori-style chicken in a slow makhani sauce with kasuri methi.
