Butter chicken 1950s
This traditional butter chicken embraces the authentic Delhi origins of chicken tikka masala to make a rich, creamy and mildly spicy curry. It's also nut-free!
This recipe is based on the Butter chicken 1950s served at My Delhi Indian Streetery in Newcastle. It has been adapted to make it easier to cook in a domestic kitchen.
Ingredients
For the marinade
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- ½ tsp ground cardamom seeds
- 2 tsp ground coriander
- 2 tsp dried fenugreek leaves
- ½ tsp Kashmiri chilli powder
- 1 tsp turmeric
- 1 lemon, juice only
- 1 tsp sea salt
- 550g/1lb 4oz chicken breast, cut into bite-sized chunks
For the sauce
- 4 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 2 tsp paprika
- ½ tsp Kashmiri chilli powder
- 2 tsp dried fenugreek leaves
- ½ tsp ground cardamom seeds
- 6 cloves
- pinch ground mace
- 1 cinnamon stick
- 400g tin chopped tomatoes
- 2 tbsp honey or sugar
- 1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender
- 30g/1oz salted butter
- 100ml/3½fl oz double cream
Method
Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows.
Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside.
Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick.
Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened.
Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken.
Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve.
