Name: Butter Chicken
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Spicecraft Butter Chicken Spice Kit; 1 kg chicken thigh filets; 300 ml Light thickened cream; 140 g tomato paste (1 tub); 1 tbsp plain Greek yogurt; 1 tbsp butter; 1 tbsp honey; 1 sprig fresh coriander (for garnish); 1.5 cups water

Butter Chicken

Butter Chicken was invented almost 70 years ago at an Old Delhi restaurant called Moti Mahal. The chef combined pieces of grilled Tandoori Chicken with a spiced tomato sauce to create this culinary marvel.

Here is the original Butter Chicken recipe using our finest quality authentic spice mixes. It takes about 45 mins to cook and makes 6 servings.

Serve with hot Naan bread or Basmati rice.

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Cook Time 30 mins

Marinating time 15 mins

Total Time 45 mins

Course Main Course

Cuisine Indian

Servings 6

Ingredients

1 Spicecraft Butter Chicken Spice Kit
1 kg chicken thigh filets
300 ml Light thickened cream
140 g tomato paste 1 tub
1 tbsp plain Greek yogurt
1 tbsp butter
1 tbsp honey
1 sprig fresh coriander for garnish
1.5 cups water

Instructions

What you need

Gather your ingredients

Marinate the chicken

Cut chicken thighs into 3-4 cm pieces into a bowl. Add contents of the Marinade Spice Pack and 1 tbsp yogurt. Mix well and set aside for at least 15 mins or, if possible, overnight.
For a dairy free version, use a tbsp of olive oil instead of yogurt.

Cook

Grill the marinated chicken on a BBQ until lightly charred, or in the oven until cooked, reserving the juices. You can also do this later when the sauce is simmering away.
To make the Butter Chicken sauce combine the contents of Sauce Pack 1 with 140g tomato paste and 1.5 cups of water
Melt 1 tbsp butter in a hot saucepan.
Add the spiced tomato sauce. Bring it to a boil.
Reduce heat and allow the sauce to simmer for 5 minutes.
Add the contents of Sauce Pack 2.
Add the contents of Fenugreek Leaves from the pack and almost all the light thickened cream. Save a couple of tablespoons of cream for garnish later.
Stir in 1 tbsp honey. Mix well until the sauce colour lightens. Simmer for 10 mins
Now add in the grilled chicken and its juices and cook until the sauce thickens to a creamy consistency.
Tip: If the sauce looks runny, simmer uncovered for another 10 - 15 mins until it thickens.
Season with a generous pinch of salt to taste.