Indian Butter chicken

Indian Butter chicken

Butter chicken was found in the 1950s at the Moti Mahal restaurant in Delhi. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang.Indian Butter chicken


Heat a wok until really hot, add 1 Tbsp oil.

Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.

Remove to plate.

Add extra oil and cook remaining chicken.

Remove from wok. Indian Butter chicken

Reduce heat and add the butter.

When melted add all of the spices and stir-fry until fragrant- about 1 minute.

Return chicken to wok and stir to coat with the spices.

Add the tomato and sugar and simmer for 15 minutes- stir occasionally.

Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.