Butter chicken, traditionally known as murgh makhani, originated in the capital of Delhi, India by a famous chef as a solution to use up chicken that had dried out over the tandoor and reviutalise it in a rich creamy gravy made from a few simple fragrant spices, tomatoes, cream and of course butter. Adding butter (or ghee) provides a luxurious sauce that butter chicken is known for and loved from your favourite Indian restuarant and takeaway.
With a mild flavour that won’t overpower fragrant spices, chicken is the ideal meat for an enjoyable curry dish. If you love chicken curry, try our collection of chicken curries from around the world you just have to try!
1.Combine chicken, juice and chilli powder in a large bowl. Cover and refrigerate, 30 minutes.
2.Stir yoghurt, ginger and half the garam masala into the chicken mixture.
3.Heat butter and oil in a large frying pan. Brown chicken all over in batches. Transfer to 4.5-litre (18-cup) slow cooker.
4.Add onion and garlic to original pan. Cook, stirring, until onion softens. Add remaining garam masala and ground spices, cook, stirring, until fragrant. Remove from heat. Stir in tomato paste, puree, stock, honey and cinnamon. Transfer to slow cooker. Cook, covered, on low, 4 hours.
5.Stir in cream, season to taste. Spoon butter chicken into serving dish and top with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread, if you like.
If you do not have a slow cooker, after browning the chicken, simmer in a heavy-based saucepan on the stove top for approximately 1 hour 30 minutes or until tender.