Print

James Martin Butter Chicken

James Martin Butter Chicken
Print Recipe

James Martin’s Butter Chicken is a creamy and mildly spiced Indian curry dish made with marinated chicken cooked in a tomato and butter-based sauce. This dish is known for its rich texture and flavor, combining cream, butter, and spices to create a beautifully balanced sauce that pairs perfectly with rice or naan. It’s a popular dish in Indian cuisine, often enjoyed by those who prefer less heat but love the aromatic taste of spices.

Ingredients

Here’s what you’ll need to prepare this creamy and flavorful butter chicken:

For the Chicken Marinade:

  • Chicken breasts (4, boneless, skinless, cut into bite-sized pieces): Tender and juicy pieces of chicken for the dish.
  • Greek yogurt (100g): This helps tenderize the chicken and adds a tangy flavor.
  • Ginger-garlic paste (1 tbsp): A mixture of ginger and garlic, which adds depth to the marinade.
  • Ground cumin (1 tsp): Adds warm, earthy flavor.
  • Ground coriander (1 tsp): Adds a slightly citrusy, aromatic flavor.
  • Chili powder (1 tsp): For a mild heat, adjust to your preference.
  • Garam masala (1 tsp): A blend of Indian spices that adds warmth to the dish.
  • Lemon juice (1 tbsp): Brightens and tenderizes the chicken.

For the Sauce:

  • Butter (50g): Adds richness and gives the dish its signature buttery flavor.
  • Olive oil (1 tbsp): For sautéing the onions and spices.
  • Onion (1 large, finely chopped): Forms the base of the sauce.
  • Garlic cloves (3, minced): Adds depth and flavor.
  • Fresh ginger (1 tbsp, grated): Provides warmth and aromatic flavor.
  • Canned tomatoes (400g, chopped): Creates the base for the rich tomato sauce.
  • Tomato purée (2 tbsp): Enhances the tomato flavor in the sauce.
  • Ground cumin (1 tsp): For earthy warmth.
  • Chili powder (½ tsp): Adjust based on heat preference.
  • Garam masala (1 tsp): Adds complexity and depth.
  • Double cream (150ml): Makes the sauce creamy and indulgent.
  • Fresh coriander (2 tbsp, chopped): For garnish and fresh flavor.
  • Salt and black pepper: To taste.

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine the chicken pieces, Greek yogurt, ginger-garlic paste, ground cumin, ground coriander, chili powder, garam masala, and lemon juice.
  2. Mix well until the chicken is fully coated in the marinade.
  3. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to infuse.

Step 2: Cook the Chicken

  1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
  2. Add the marinated chicken pieces and cook for 6-8 minutes, until browned on all sides but not fully cooked through. Remove the chicken from the pan and set aside.

Step 3: Make the Sauce

  1. In the same pan, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until soft and golden brown.
  2. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  3. Stir in the canned tomatoes, tomato purée, ground cumin, chili powder, and garam masala. Cook for 10 minutes, allowing the sauce to thicken and the flavors to develop.
  4. Pour in the double cream and stir to combine, then season with salt and black pepper to taste.

Step 4: Combine and Simmer

  1. Return the partially cooked chicken to the pan with the sauce.
  2. Simmer on low heat for 10-15 minutes until the chicken is fully cooked and tender, and the sauce has thickened.

Step 5: Garnish and Serve

  1. Stir in the chopped fresh coriander just before serving.
  2. Serve the butter chicken hot, garnished with extra coriander, alongside rice, naan, or your favorite flatbread.

Find it online: https://britishbakingrecipes.co.uk/james-martin-butter-chicken/