Butter chicken by Romy Gill

Imported from jamieoliver.com
Easy Indian

There's so many different ways to cook butter chicken – discover Romy Gill's take on this iconic dish.

Best enjoyed as Main

Ingredients

for servings
  • 750 g Chicken thigh (boneless), and breast 1328 cal
  • For The Marinade
  • 10 g Ginger, 1/2 oz, shredded, peeled and grated 8 cal
  • 3 Garlics, shredded, large, peeled and grated 13 cal
  • 2 tsp Tandoori masala 15 cal
  • 1 tsp Cumin 9 cal
  • 1 tsp Coriander (ground) 7 cal
  • 1 tsp Black pepper 6 cal
  • 1 tsp Salt 0 cal
  • 2 tbsp yoghurt
  • 1/2 Lemon, juiced 8 cal
  • 30 ml Sunflower oil, 1 fl oz/2 tbsp 244 cal
  • For The Sauce
  • 500 g Dried tomatoes, 1 lb 2 oz 1290 cal
  • 50 g Cultured butter, 2 oz 359 cal
  • 20 g Ginger, 3/4 oz, shredded, peeled and grated 16 cal
  • 6 Garlics, shredded, large, peeled and grated 27 cal
  • 1 tsp tomato purée, paste
  • 1 tsp Tandoori masala 8 cal
  • 1 tsp Cumin 9 cal
  • 1 tsp Coriander (ground) 7 cal
  • 1 tsp Chili powder 7 cal
  • 1 tsp Salt 0 cal
  • 1 tsp Brown sugar (dark) 9 cal
  • 30 g Cashews, 1 1/2 oz, ground 166 cal
  • 30 ml double cream, 1 fl oz/2 tbsp, heavy
  • 6–8 green cardamom seeds, crushed
  • 2 tsp dried fenugreek leaves, kasoori methi
  • To Serve
  • your choice of Indian flatbreads or rice
Nutrition Facts
1
Amount per serving
Calories
912
% DV*
Total Fat 41g 52%
Saturated Fat 13g 64%
Unsaturated Fat 24g
Sodium 798mg 35%
Total Carbs 87g 31%
Dietary Fiber 18g 63%
Sugars 54g 108%
Protein 66g 132%
* % Daily Values based on a 2,000 calorie diet.
Values may be inaccurate — 5 ingredients are without full nutritional data.

Steps

  1. 1

    To make the marinade, mix all of the marinade ingredients together in a large bowl. Prick the chicken pieces with a fork to allow the marinade to penetrate the meat. Add the chicken to the bowl and stir well to coat thoroughly. Cover the bowl and set aside in the fridge to marinate for at least a couple of hours.

  2. 2

    When ready to cook, preheat the oven to 180ºC fan/400ºF/gas 6. Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.

  3. 3

    While the chicken is cooking, make the sauce. If the chicken finishes cooking before you have finished making the sauce, switch the oven off after the 15 minutes and leave the meat to rest in the oven.

  4. 4

    Blanch the tomatoes in a bowl of boiling water for a few minutes, then remove their skins. Cut into quarters and remove the seeds, then roughly chop and place in a food processor. Blitz to a smooth purée.

  5. 5

    Heat the butter in a saucepan over a medium heat. Once the butter has melted, add the ginger and garlic and cook for 1 minute. Add the puréed fresh tomatoes as well as the tomato purée and cook for 8–10 minutes until the tomatoes are cooked through, stirring regularly to avoid them sticking and burning. Add all the spices, chilli powder, salt and sugar, mix well and cook for a further 2 minutes until emulsified. Lower the heat, then add the ground cashew nuts and cream, and stir well. Add 500–600 ml (20–24 fl oz/ 2½ cups–scant 3 cups) water – the quantity you choose to add depends on how runny you want the sauce to be. Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further 8–10 minutes.

  6. 6

    Sprinkle over the cardamom seeds and dried fenugreek leaves. Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbreads.