Empty My Fridge
How to Make Butter Chicken | Chef Jean-Pierre
Ingredients
- Bay leaf1
- Cinnamon stick½
- Cardamom10
- Peppercorn1 tsp
- Cumin1 tbsp
- Coriander seed1 tbsp
- Nutmeg1
- Clove1 tsp
- Chicken breast · skinless boneless2 ½ lb
- Yoghurt1 cup
- Lemon
- Turmeric2 tsp
- Garam masala3 tsp
- Butter4 oz
- Onion · diced1
- Jalapeño chili1
- Garlic · finely diced1 tbsp
- Chili powder1 tsp
- Tomato · peeled seeded1 can
- Chicken stock¾ cups
- Cream½ cups
- Ginger · grated1 tsp
- Salt1 ½ tsp
- Cashew1 cup
- Fenugreek · dried1 tbsp
- Cilantro · chopped2 tbsp
Instructions
- Make the garam masala by finely grinding all of its spices in a coffee grinder, or buy it ready ground.
- Mix the marinade ingredients and refrigerate the chicken for 2 to 3 hours, or at least 30 minutes if short on time.
- Heat the butter in a saucepan and sauté the onion until light golden brown. Add the jalapeño, chilli powder and garlic, and when fragrant, add all remaining sauce ingredients.
- Bring to a boil, then reduce the heat and simmer very slowly, uncovered, for at least 30 to 45 minutes.
- Blend the sauce until very smooth, pass it through a double mesh strainer, and adjust the seasoning to taste.
- Heat a couple of ounces of butter in a large frying pan. Take the chicken out of the fridge and sauté until golden brown on all sides.
- Pour the strained sauce over the chicken and cook for another 10 minutes, or until the chicken is cooked through.
- At the end, stir in the fenugreek leaves and cilantro, and add more butter at the last minute.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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