Mrs Balbir Singh's | Old Delhi Butter Chicken
Mrs Balbir Singh's Old Delhi Butter Chicken
Category
Curries
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
This flavourful curry first shot to fame from a small neighbourhood inside the walled city of Old Delhi in the 1950s. Butter Chicken and its variants such as Chicken Tikka Masala have gone on to conquer the world, as its most popular Indian dish.
*Measurements refer to level measuring spoons
Ingredients
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2 tbsp Natural or Greek Yoghurt
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1 tbsp Ginger Paste (or peeled ginger, finely chopped)
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1 tbsp Garlic Paste (cloves of garlic, finely chopped)
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1 tbsp Lemon Juice
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1 tsp Oil
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1 tsp Salt
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10g (5 tsp) MBS Butter Chicken Blend
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600-650g Chicken, cubed
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60g Unsalted Butter
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1 Medium Onion, chopped
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3 tsp (10g) Fresh Garlic, chopped
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3 tsp (10g) Fresh Ginger, chopped
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10g (5 tsp) MBS Butter Chicken Blend
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400g Tinned Chopped Tomatoes
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4 tsp Sugar
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1 ½ tsp Salt
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50ml Milk
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50ml Water
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100ml Double Cream
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¼ tsp MBS Original Garam Masala
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1 tbsp Fresh Coriander Leaves, chopped for garnishing
FOR THE CHICKEN TIKKA:
FOR THE SAUCE:
Directions
Method for the chicken
Mix all the chicken tikka marinade ingredients together in a bowl. Add the chicken and stir to coat well. Leave covered in the fridge for a minimum of 1-2 hours, or overnight.
Place the chicken on a baking tray in a preheated oven at 180º C or 350º F for 15-20 minutes or until slightly charred. Remove and leave to cool.
Method for the sauce
Melt 40g of the butter on a medium heat, add the chopped onions, ginger and garlic. Cook for approximately 8-9 minutes until onions are soft and translucent. Add Mrs Balbir Singh’s Butter Chicken Blend and stir for a few seconds.
Add tomatoes, sugar, salt, milk and water, then stir until mixed well together. Cover and cook on a medium heat for 10 mins. Remove pan from heat and blend mixture with a hand blender in the pan, or in a mixer so that it is smooth. Place back on heat.
Add the chicken pieces, stir and cook for a further 3-4 mins on medium heat until the chicken is heated through. Add the cream, remaining 20g of butter, and Mrs Balbir Singh Original Garam Masala. Stir and cook for a further 2 mins.
To Serve: sprinkle with chopped coriander. Perfect with steamed Basmati rice or your favourite Indian bread.
Recipe Note
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
