Arthie Moore makes an authentic Butter Chicken Recipe using Ghee and for a little extra flavour, some Tandoori Paste.
Butter Chicken is one of my favourite recipes and is a regular weekday meal.
While I normally use butter and cream cheese for mine Arthie Moore uses the traditional ghee and then a little extra butter. To bring more flavour to her recipe she uses a tandoori paste for some extra spice.
You can grate, blitz or finely chop the tomatoes.
Arthie also hands out a great tip for dealing with hot food that is burning away in your mouth, a cup of black tea!
For the marinade
1 . Mix together the tandoori paste, ginger, garlic and a little salt & pepper
2 . Marinade the chicken in the paste over night.
For the Butter Chicken
1 . Heat up some ghee and butter in a saucepan
2 . Sauté the onions and cumin
3 . Add the garam masala, turmeric powder and curry powder
4 . Cook for a 2 minutes over a low heat and then add the tomatoes
5 . Add the bay leaves, cardamom pods and cinnamon
6 . Add the chicken and its marinade
7 . Bring to the boil, then reduce to a simmer
8 . Cover and cook for 20 minutes
9 . Once done remove from the heat and add a knob of butter or some cream and stir
10 . Serve with Basmati Rice and garnish with coriander.