Homemade Butter chicken is a favourite across the world: a simple tomato-cream gravy with boneless chicken pieces bobbing about just waiting to be scooped up by a crispy piece of naan. Namita, from Indian Spice Box shares a healthier, homemade version of this flavourful dish.
INGREDIENTS
- 500g (2 packs) of The Meat Club Cage free chicken thigh fillet
- 1 tbsp ginger-garlic paste (or 2 tsp finely chopped fresh ginger and 1 small clove garlic, minced)
- 1/2 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp tumeric powder
- 1/4 – 1/2 tsp red chili powder
- 2 tbsp (30g) butter, divided
- 1 green bell pepper, cut into 1-inch chunks
- 1 small onion, quartered, layers separated
- 1 tbsp fresh ginger, finely chopped
- 1 green chili, slit lengthwise with seeds removed
- 2 cups (500ml) canned tomato sauce or 3-4 freshly pureed tomatoes
- A generous pinch of sugar
- 1/2 cup (125ml) milk, preferably full-fat or heavy cream
- 1/2 tsp garam masala
- 1 tsp kasoori methi (dried fenugreek leaves), optional
*Alternatively, you can use The Meat Club’s Butter Cooking Sauce in place of making the sauce yourself.
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