Butter chicken is one of my all-time favourite things to eat… but there’s not always Indian take out available, especially in our little village, so I finally just broke down and learned how to make it myself. And while Indian cooking may seem intimidating at first, it really just requires an initial investment in an assortment of Indian spices – BBVG has a great assortment of ethnic spices in its spice aisle – and you’re on your way.

I make my butter chicken with some veggies as well as the chicken – this is especially great if you are only making one dish. Add some potatoes, carrots, peas… and you’ve got yourself a lovely meal.

This full Indian meal includes dal masoor, raita, homemade naan, aloo gobi and the butter chicken main. Check out my Instagram @agsinspace for the dal recipe.

Ingredients

Chicken + marinade:

Three large breasts of chicken – cubed
½ cup yogurt

Generous sprinkling each of:
Cumin
Salt
Garam masala
Coriander
Turmeric
Cardamom
2 cloves crushed garlic
1 thumb of ginger minced
1 tbsp flour

Veggies:
4 carrots chopped
2 large potatoes chopped

Toss with olive oil, salt, lemon pepper, curry powder, turmeric, paprika and roast in oven at 375 for 30 mins.

Dry spices:

1/2 stick cinnamon
2 cardamom pods
Bay leaf
1 tsp mustard seeds
1-2 tsp coriander seeds
3-4 cloves

Curry gravy:

2 tbsp butter
1 onion chopped
2 cloves chopped garlic
1 thumb ginger minced
2 tsp garam masala
1 tsp fenugreek
½ tsp cardamom
2 cups broth any kind
1 can crushed tomatoes 14 oz
2-3 tbsp honey
1/4 – 1/3 cup heavy cream to finish
Salt and pepper to taste
¼ cup cilantro to finish

How to:

Melt 2 tbsp coconut oil & 2 tbsp butter in a dutch oven on medium heat. Add dry spices. Fry for 2-3 mins til fragrant. Add cubed marinated chicken. Cook til browned. Remove chicken from pot. Add curry “gravy” ingredients – butter, onion, garlic and ginger and spices. Saute for a few minutes. Now add your roasted veggies plus any other quick cook veg you might want to include. I often add a chopped pepper at this stage and/or 1/2 cup of peas. Cook a couple of mins more. Add all sauce ingredients other than cream. Stir. Add cooked chicken. Simmer for 15-20 mins. Add cream & 1/4 cup cilantro just before serving. Serve over rice and with #naan. #curry #chickencurry