Butter Chicken Curry (Balbir Singh)
INGREDIENTS
Chicken Tikka
- 2 tbsp Natural or Greek Yoghurt
- 1 tbsp Ginger Paste (or peeled ginger, finely chopped)
- 1 tbsp Garlic Paste (or cloves of garlic, finely chopped)
- 1 tbsp Lemon Juice
- 1 tsp Oil
- 1 tsp Salt
- 1 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 2 tsp paprika
- 600-650g Chicken, cubed
Other items
- 60g Unsalted Butter
- 1 Medium Onion, chopped
- 3 tsp (10g) Fresh Garlic, chopped
- 3 tsp (10g) Fresh Ginger, chopped
- 10g(5 tsp)Mrs Balbir Singh’s Butter Chicken Blend†
- 400g Tinned Chopped Tomatoes
- 4 tsp Sugar
- 1 ½ tsp Salt
- 50ml Milk
- 50ml Water
- 100ml Double Cream
- 1/4 tsp Mrs Balbir Singh’s Original Garam Masala
- 1 tbsp Fresh Coriander Leaves, chopped for garnishing2 tablespoons neutral oil
INSTRUCTIONS
Chicken
- Mix all the chicken tikka marinade ingredients together in a bowl. Add the chicken and stir to coat well. Leave covered in the fridge for a minimum of 2 hours, or overnight if poss
- Place the chicken on a baking tray in a preheated oven at 180° C or 350° F for 15-20 minutes or until slightly charred. Remove and leave to cool.
Sauce
- Melt 40g of the butter on a medium heat, add the chopped onions, ginger and garlic. Cook for approximately 8-9 minutes until onions are soft and translucent. Add Mrs Balbir Singh’s Butter Chicken Blend and stir for a few seconds.
- Add tomatoes, sugar, salt, milk and water, then stir until mixed well together. Cover and cook on a medium heat for 10 mins. Remove pan from heat and blend mixture with a hand blender in the pan, or in a mixer so that it is smooth. Place back on heat.
- Add the chicken pieces, stir and cook for a further 3-4 mins on medium heat until the chicken is heated through. Add the cream, remaining 20g of butter, and Mrs Balbir Singh Original Garam Masala. Stir and cook for a further 2 mins.