Tandoori Butter Chicken

DIFFICULTY
Easy Easy
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
2-4 2-4
Tandoori Butter Chicken
Butter Chicken curry first originated in Northern Indian in the 1940s, a delicious and vibrant combination of tandoori chicken in a rich, spicy and creamy sauce, it is packed with flavour and has been a firm favourite in our kitchen since our incredible adventures in India.
Main ingredients
  • Meat
Ingredients
Method

Ingredients

Chicken
  • 4 boneless skinless chicken thighs cut into chunks
  • 1/4 fresh ginger finely diced
  • 5 cloves garlic crushed
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • Juice of 1/2 lime
  • 1 tbsp vegetable oil
  • 4 1/2 tbsp of Greek yogurt
Curry
  • 4 cloves garlic crushed
  • 1/2 fresh ginger chopped
  • 175ml vegetable oil
  • 2 bay leaf
  • 4 pods green cardamom
  • 1 stick cinnamon
  • 800g tinned chopped tomatoes
  • 1 tbsp butter
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 fresh green chilli
  • 80ml double cream
Garnish
  • Ginger matchsticks
  • Bunch roughly chopped fresh coriander

  • Method

  • 1
    In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate for one to two hours.
  • 2
    To make the curry, combine the chopped ginger and crushed garlic, set aside.
  • 3
    Add the vegetable oil to a large Le Creuset Cast Iron Casserole and set over medium high heat. Add the bay leaves, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
  • 4
    Reduce the heat to medium and add the ginger-garlic paste. Cook until paste has browned a little, about 5 minutes, then add the tinned tomatoes. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
  • 5
    Add the butter, chili powder, garam masala, cumin, fresh green chilli and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the double cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
  • 6
    Preheat your grill on high. Oil the grates of the Le Creuset Cast Iron Rectangular Grill well, and then skewer and cook the chicken until charred and just cooked through, 8-10 minutes.
  • 7
    Add the chicken to the curry and simmer for another 10-15 minutes, stirring evenly to coat.
  • 8
    Plate up and garnish with the ginger matchsticks and the roughly chopped fresh coriander. Serve with rice and naan bread.