Old Delhi Butter Chicken

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.

Category: Curries 

Recipe: 056

INGREDIENTS 

FOR THE CHICKEN TIKKA:

• 2 tbsp Natural or Greek Yoghurt
• 1 tbsp Ginger Paste (or peeled ginger, finely chopped)
• 1 tbsp Garlic Paste (cloves of garlic, finely chopped)
• 1 tbsp Lemon Juice
• 1 tsp Oil
• 1 tsp Salt
• 10g (5 tsp) Mrs Balbir Singh’s Butter Chicken Blend†
• 600-650g Chicken, cubed

*Measurements refer to level measuring spoons

FOR THE SAUCE:

• 60g Unsalted Butter
• 1 Medium Onion, chopped
• 3 tsp (10g) Fresh Garlic, chopped
• 3 tsp (10g) Fresh Ginger, chopped
• 10g (5 tsp) Mrs Balbir Singh’s Butter Chicken Blend†
• 400g Tinned Chopped Tomatoes
• 4 tsp Sugar
• 1 ½ tsp Salt
• 50ml Milk
• 50ml Water
• 100ml Double Cream
• ¼ tsp Mrs Balbir Singh’s Original Garam Masala Blend†
• 1 tbsp Fresh Coriander Leaves, chopped for garnishing

*Measurements refer to level measuring spoons

Step 1:  

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. 

Step 2:  

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.

Step 1: 

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.