Description
Jamie Oliver’s Butter Chicken is a rich and flavorful chicken curry made with tender marinated chicken cooked in a creamy, tomato-based sauce. This dish is known for its smooth texture and mild spice level, making it a popular choice for all palates.
Ingredients
For the Marinade
- 600g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt and pepper to taste
For the Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (400g) chopped tomatoes
- 1 cup heavy cream
- Fresh coriander, chopped (for garnish)
Instructions
In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, salt, and pepper. Add the chicken pieces, tossing to coat well. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
In a large skillet, heat a bit of olive oil over medium-high heat. Add the marinated chicken pieces (shaking off excess marinade) and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and olive oil. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, garam masala, and chili powder. Toast the spices for 1-2 minutes to release their flavors.
Add the chopped tomatoes to the skillet and bring to a simmer. Cook for about 10-15 minutes, allowing the tomatoes to break down and the flavors to meld.
For a smooth, creamy sauce, use an immersion blender to blend the tomato mixture until smooth. This step is optional, but it gives the sauce a velvety texture.
Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for an additional 10 minutes, allowing the chicken to soak up the flavors of the sauce.
Serve the butter chicken hot, garnished with fresh coriander. Pair with basmati rice or naan for a complete meal.