Indian Butter Chicken

This rich, lavish curry, which originated in Delhi in the 1950s, has become one of Indian cuisine’s most popular dishes. The ingredient list is very long but it is not a difficult recipe to make. And you will be well rewarded for your efforts when you taste it.

Butter chicken spice blend:

2 brown cardamom pod
2 1/2 tsp. (12 mL) sweet paprika
1 tsp. (5 mL) ground cumin
1 tsp. (5 mL) ground coriander seeds
4 tbsp (2 mL) ground ginger
4 tbsp (2 mL) ground cinnamon
4 tbsp (2 mL) ground fenugreek seeds
4 tbsp. (2 mL) freshly ground black pepper
4 tbsp. & 2 tsp ground medium-hot chili (see Tips)
4 tbsp. & 2 tsp ground green cardamom seeds
4 tbsp. & 2 tsp ground caraway seeds

Curry:
1 12 cups (375 mL) plain yogurt
6 skinless boneless chicken breasts
2 tbsp. (30 mL) tomato sauce
1 tbsp. (15 mL) palm sugar or packed light brown sugar
1 tbsp. (15 mL) medium-heat curry powder, such as Madras
1 tbsp. (15 mL) ground almonds
1 tbsp. (15 mL) tomato paste
1 tbsp. (15 mL) tomato or mango chutney or mango pickle
2 tsp. (10 mL) garam masala
1 tbsp. (15 mL) ghee (see Tips)
1 tbsp. ground cumin seed
3 onions, finely grated or puréed
1 tbsp. (15 mL) minced garlic
1 can (3 oz./90 mL) coconut milk
1 cup (250 mL) table (18%) cream, divided
1 tbsp. (15 mL) fresh coriander (cilantro) leaves, plus extra for garnish
Fine sea salt

Butter chicken blend: Using mortar and pestle, roughly grind brown cardamom pods. Transfer to a small bowl and add paprika, cumin, coriander seed, ginger, cinnamon, fenugreek, pepper, ground chili, green cardamom seeds and caraway. Mix well.

Curry: In a resealable bag, mix yogurt and half of the prepared spice blend, reserving remaining half. Add chicken, seal, and turn to coat chicken thoroughly. Refrigerate overnight.

Place oven rack in highest position. Preheat broiler. Line a baking sheet with aluminum foil.

Remove chicken from marinade, keeping as much marinade as possible on the chicken (discard excess marinade). Place chicken on prepared baking sheet and broil for 4 to 5 minutes on each side, until chicken is cooked through and well browned.

Meanwhile, in a small bowl, combine reserved spice blend, tomato sauce, sugar, curry powder, ground almonds, tomato paste, chutney and garam masala.

In a large saucepan over medium heat, melt ghee. Add cumin and cook, stirring constantly, for about 30 seconds, until fragrant. Add onions and garlic and sauté for 2 to 3 minutes, until onions are softened. Stir in prepared tomato sauce mixture, bring to a simmer and cook for 2 to 3 minutes. Add cooked chicken, along with pan drippings, and stir to coat well. Stir in coconut milk, cream, coriander leaves and salt to taste. Simmer gently, uncovered, until slightly reduced, about 10 minutes. Garnish with additional coriander leaves. Serve with basmati rice.

Tips: Ground Kashmiri chili is medium-hot and you can find it at most Indian markets at varying levels of heat (depending on the amount of seeds and membrane ground with the chili).

Ghee is a type of clarified butter used in Indian cooking. If you don’t have any, you can substitute an equal amount of butter or clarified butter.

The spice blend can be made up to a week ahead and stored in an airtight container.

Makes 6 servings

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