Recipes
Classic Butter Chicken
40 min
middle
8 people
Spices
Ingredients
- 2 kilos chicken thighs
- 3 tablespoons butter
- 1 onion diced
- 1 tablespoon of AllSpiceWorld spice “Ginger”
- 5 cloves garlic minced
- 1 teaspoon of AllSpiceWorld spice “Cumin”
- 1 teaspoon of AllSpiceWorld spice “Coriander”
- ¼ teaspoon of AllSpiceWorld spice “Chili powder”
- ½ teaspoon of AllSpiceWorld spice “Tumeric powder”
- 1 cinnamon stick from ASW
- ¾ teaspoon kosher salt or to taste
- ¼ cup chicken broth
- 14 ounces crushed tomatoes
- 1 teaspoon sugar
- 1 cup heavy cream
Marinade:
- 2 tablespoons lemon juice
- 1 teaspoon of AllSpiceWorld spice “Ground paprika”
- 1 teaspoon of AllSpiceWorld spice “Tumeric powder”
- ¼ teaspoon of AllSpiceWorld spice “Cloves”
- ½ teaspoon of AllSpiceWorld spice “Ground coriander”
- 1 tablespoon of AllSpiceWorld spice “Cumin”
- 1 cup plain yogurt
Method of preparation
- Marinate chicken in the marinade, 30 min or overnight.
- Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
- Melt butter over medium heat, cook onions until tender.
- Add spices and cook 1 minute or until fragrant.
- Add chicken stock, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened.
- Add cream and cook an additional 5-10 minutes. Discard cinnamon stick.
- Top with cilantro and serve over rice.