James Martin is a beloved British chef whose recipes keep the nation satiated and satisfied.
BBC Food shared how to make his delectable butter chicken, describing it as a “great Saturday night feast”.
There’s nothing wrong with ordering in the odd Indian takeaway, but there’s nothing like whipping up a gorgeous meal at home – it’s cheaper, more fun, and often healthier.
James Martin’s butter chicken is rich, creamy and full of flavour, the ultimate fakeaway.
It takes between an hour and two hours to prepare, and cooks in 30 minutes.
James’ butter chicken serves four, but quantities can be amended depending on how many mouths you are feeding – or how hungry they are.
BBC Food stated: “James Martin’s butter chicken recipe makes a great Saturday night feast with friends and family – get the kids involved making the chapatis.”
For an easier-to-make feast, buy some chapatis from your local supermarket. Rice lovers can swap the chapatis out for rice.
Those trying out this butter chicken recipe will need a food processor.
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Ingredients
Two tsp chilli powder
Two tsp ground cumin
One tbsp garam masala
One tsp ground coriander
Six garlic cloves, roughly chopped
Half tsp ground turmeric
Half tsp ground cinnamon
7.5cm/3in piece fresh root ginger, roughly chopped
50g/1¾oz cashews, roughly chopped
Two lemons, juice only
150g/5½oz plain, full-fat yoghurt
Four large boneless skinless chicken breasts, cut into 2.5cm/1in dice
One tbsp vegetable oil
One cinnamon stick
Four cardamom pods, split
Two long green chillies, finely sliced
One x 400g tin chopped tomatoes
75g/2½oz chilled butter, plus 25g/1oz melted butter
50ml/2fl oz double cream
250g/9oz wholemeal plain flour, plus extra for dusting
Salt and freshly ground black pepper
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Method
For the curry
1. Blend the chilli powder, cumin, garam masala, coriander, three garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in your food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
2. Pop the chicken breasts in a bowl and pour over the marinade, mixing to coat. Leave in the fridge to marinate for one hour.
3. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
4. Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.
5. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for one minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for four to five minutes.
6. Add the chicken and cook for another four to five minutes. The sauce should have thickened slightly and the chicken should be cooked through.
7. Whisk in the chilled butter a little bit at a time, then add the cream and simmer for two minutes. Season with salt and freshly ground black pepper however you like it. Keep it warm.
For the chapatis
1. Tip the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.
2. Divide the dough into four pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form flat discs around two or three millimetres thick.
3. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time for about 20 seconds on each side, until just charred. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
Serve the beautiful butter chicken with your chapatis. Enjoy!
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