Back to recipes Mains

Butter Chicken

Share this recipe

Ingredients Method

A bit of this, a bit of that

4 tbsp natural set yogurt
1 tsp mild chili powder
1/2 tsp ground black pepper
1 inch ginger, peeled and minced
2 garlic cloves, peeled and minced
2 tsp vegetable oil
4 chicken thighs, skin on, deboned
Pinch of salt
1 onion, diced
1 tsp ginger, minced
1 tsp garlic, minced
1 tsp red chili powder
2 tsp garam masala
400g tin chopped tomatoes
150ml chicken stock
25g unsalted butter
1 tbsp gram flour
2 tbsp natural set yogurt (room temperature)
2 tsp crispy onions
1 tbsp toasted flaked almonds
A few coriander leaves
1 tbsp natural set yogurt

Made with Onken Natural Set

450g

Step-by-step

1 Prepare the marinade: 5 mins.
In a mixing bowl, combine the yogurt, 1 tsp mild chili powder, ground black pepper, a
pinch of salt, minced ginger, minced garlic, and vegetable oil. Stir until smooth.
2 Marinate the chicken: 2 to 24 hours.
Pierce the chicken flesh with a fork or knife so the flavours can penetrate. Toss the
chicken in the marinade until completely coated. Cover and refrigerate for at least 2
hours (up to 24 hours).
3 Bake the chicken: 20-25 mins.
Take the chicken out of the fridge 10–20 minutes before cooking. Preheat your oven
to 180°C fan (200°C conventional). Arrange the thighs on a baking tray and bake for
20–25 minutes until cooked through. Let them rest on the tray and save all the pan
juices.
4 Soften the onions: 5-10 mins.
Heat 2 tsp of vegetable oil in a pan over medium-high heat. Add the diced onion and
cook for 5–10 minutes, stirring occasionally, until they are soft and lightly translucent.
5 Bloom the aromatics & spices: 1-2 mins.
Turn the heat down to medium. Add the extra minced garlic and ginger directly to
the softened onions and stir constantly for about 60 seconds until fragrant.
Next, sprinkle in the 1 tsp red chili powder and the 2 tsp garam masala. Stir rapidly for
30 seconds to let the spices toast and release their oils.
6 Simmer the sauce: 10-15 mins.
Immediately pour in the chopped tomatoes and chicken stock to stop the spices
from scorching. Stir well, scraping up any delicious browned bits from the bottom of
the pan, and simmer for 10–15 minutes until the sauce is thick and deep red.
7 Finish and combine: 5 mins.
Taste and season with salt. Stir in the unsalted butter. In a separate small bowl, mix
the room-temperature yogurt and gram flour together. Slice your cooked chicken
thighs and add them to the sauce along with the reserved baking juices. Remove the
pan from the heat, let it cool for a moment, then stir in the yogurt-flour mixture.
Garnish with your crispy onions, toasted almonds, coriander, and that final drizzle of
fresh yogurt to perfectly balance out that extra kick of warmth. Happy cooking