Butter Chicken

Hugh Gallagher


Marinade Ingredients
1 tbsp fresh garlic
1 tbsp fresh ginger
2 tsp hot chili powder
½ tbsp garam masala
60ml natural yoghurt
splash vegetable oil
4 large chicken breasts

Sauce Ingredients
12 tomatoes cut into halves
5 large pieces cassia bark
(cinnamon sticks can be used as a replacement)
4 whole red chilies
Chili powder
6 cloves
6 cardamon pods
3 bay leaves
1 tbsp chopped ginger
1 tbsp of squeezy honey
3 tps tomato paste
1 tps fenugreek powder
100ml double cream
1 tbsp cashews or pistachios
1 tbsp vegetable oil
25g unsalted butter


Cut the chicken breasts into 5 pieces across the middle. Blend the ginger and garlic together into a paste and rub into the chicken. Whisk the yogurt, garam masala and chili powder with the oil and then combine with the chicken. Leave in the fridge for at least 4 hours before cooking.

For the sauce, pour the oil into a pot and add the dry ingredients (excluding the nuts). Fry off gently for 5 minutes then add the ginger and whole chilies. Let these gently fry for 10 minutes then add the tomatoes. Cook for 30 minutes until the tomatoes become a pulp, place a sieve over another pan and pour the contents into the sieve. Using a wooden spoon, push the tomato mixture through the sieve. Remove the dry ingredients from the sieve and then blend what is left with a little water and add to the tomato mixture.

Place the chicken mixture on a wire tray and cook in oven (pre-heated to 225C) for 20 minutes or until cooked through.

Put the tomato mixture back on the cooker and bring to a simmer. Add the tomato paste, butter and honey and simmer whilst the chicken is cooking.

Add the cooked chicken to the sauce for a few minutes, then sprinkle the chopped nuts and add the cream to the sauce.

Divide into 4 bowls and place a small portion of butter on the top of each dish. Serve with rice or naan breads.