This recipe, as the name suggests, is loaded with butter, as it was originally intended! This is no low-calorie, adapted butter chicken but the true, real, original dish!
1 tin chopped tomato
15ml Garam massala
5ml chilli flakes
5ml mustard powder
5ml ground cumin
5ml ground coriander
15ml lemon juice
9 skinless chicken breasts
1 onion, chopped
2 cloves of garlic, minced
125g butter, cubed
fresh coriander leaves
For the marinade:
Add the yoghurt, tomato, garam masala, chilli, mustard, cumin, coriander, salt, turmeric, sugar and lemon juice to a blender and blitz together.
Pour the marinade in to a large mixing bowl.
Cut the chicken breasts into cubes of 2cm X 2cm and add it to the marinade.
Stir the mixture through so that the chicken pieces are completely covered in the marinade.
Cover the bowl with plastic wrap and set aside (in the refrigerator if your kitchen is warm) to marinate for at least one hour.
Pour some vegetable oil in to a large saucepan and add the onion and garlic.
Cook over a low heat until the onion is very soft.
Add the chicken pieces and marinade to the onion mixture and bring to a simmer.
Cook the chicken for 40 minutes, stirring occasionally.
Add the cream and the cubed butter and stir until the butter has melted completely.
Garnish with fresh coriander leaves.
Serve the butter chicken with rice and naan bread.