Butter Chicken60 mins
- Serves 4
- Cook: 60 mins
The creamiest Butter Chicken in the land served with aromatic and fluffy Tilda Basmati Rice. Courtesy of Mallika Basu and MOB Kitchen.
FOR THE CHICKEN TIKKAS
- 6 Skinless Chicken Thigh Fillets (About 600g)
- 2 Tbsp Greek-Style Yogurt
- 2.5cm Fresh Root Ginger, Finely Grated
- 6 Garlic Cloves, Finely Grated
- 1 Tbsp Ground Coriander
- 1 Tsp Ground Cumin
- 2 Tsp Kashmiri chilli powder/hot paprika
- Juice of 1/2 Lemon
- 1/2 Tsp Salt
FOR THE CURRY
- 500g Tilda Pure Basmati Rice
- 500g Passata
- 4 Tbsp Soured Cream
- 1/2 Tsp Chilli Powder
- 1/2 Tsp Garam Masala
- 75g Salted Butter
- 1/2 Tsp Dried Fenugreek Leaves, soaked in 1 Tsp Hot Water
- 1/2 Tsp Salt
- Crushed Toasted Cashews. To Garnish (optional)
Make the chicken tikkas first. You'll need 4-6 wooden or metal skewers; if using wooden skewers, soak them in water for 20 minutes before using to prevent them to burning to a crisp.
Chop the chicken into cubes (4-6 pieces per thigh) and put into a bowl along with the rest of the tikka ingredients. Mix gently, then thread onto the skewers, leaving a small gap between each piece.
Place the skewers evenly spaced on a medium hot, oiled griddle pan and cook for 15 minutes, turning regularly until cooked through and slightly charred. You may have to do thisin two lots depending on the size of your griddle and the number of skewers. If you don't have a griddle pan you can pop the skewers on a foil-lined baking sheet and grill on high for 20-25 minutes until lightly charred on top, turning them over halfway through the cooking time.
To make the curry, put the passata and soured cream into a heavy-based pan and stir well. Place over a low heat, adding the chilli powder and garam masala and finally the butter. As it starts bubbling, remove the chicken tikkas from the skewers and tip them into the pan, along with their juices and the soaked fenugreek and its water. If the curry starts splattering, just loosely cover it with a lid.
Get your rice on, cook according to pack instructions.
Simmer for 10 minutes until you see the butter oozing through the curry and the colour deepens to a rich red. Add salt to your taste. Sprinkle with toasted cashews and dot with fresh coriander to serve, on a bed of steaming hot Tilda Pure Basmati Rice.