This creamy, rich and delicious curry is loaded with flavorful spices. Unlike our Old Delhi Butter Chicken recipe, this new recipe takes a modern twist with our premade Garam Masala & Butter Chicken spice mixes.
Ingredients
3 tbsp Ghee
1 tsp Mustard Seed
1 Large Onion
6 Garlic Clove
2 inch Ginger Knob
2 tsp Garam Masala
1 tablespoon Butter Chicken Spice
1/2 tsp Turmeric
1/2 tsp Kashmiri Mirch
1 tsp Sea Salt
1 can (28oz) Crushed Tomato
4 Chicken Breasts
3 tbsp Fenugreek Leaves
3 tbsp Coconut Sugar
1/2 cup Heavy Cream
1 Bunch Fresh Cilantro Leaves
Instructions
1. In a deep pot put the Ghee and mustard seeds on medium heat. While this heats up add the onion into a food processor and blend into a paste. When the Mustard begins to crackle add the onion paste into the Ghee and stir. Cook for approximately 5 minutes.
2. While this cooks blend the Garlic and Ginger into a paste (you can add small bits of oil in to help liquefy it). Add the Garlic and Ginger paste into the pot and cook for another 3 minutes. At this point add all the spices, salt, coconut sugar (exclude the fenugreek leaves). Cook for 3-5 minutes, or until fragrant.
3. The Curry paste for the Butter Chicken should begin to take shape now. you can dice up the chicken to whatever desired size and add it into the pot with the can of crushed tomatoes. Lower the heat to just above low and cover. Let simmer for up to 25 minutes, the tomatoes should breakdown and the mixture should be very fragrant. Half way through crumple up the Fenugreek leaves in your hand and add to the mixture.
4. Now, slowly pour the cream into the mixture. Stir and cover once again and cook for another 10 minutes. Taste the Butter Chicken at this point. If to salty add sugar, if to sweet add salt and if too spicy add lemon juice. If the Butter Chicken tastes how you want it then add the fresh Cilantro Leaves in and cook for 2 more minutes. Serve with fresh Naan bread or Rice.