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James Martin is a beloved British chef whose recipes keep the nation satiated and satisfied.<\/p>\n
BBC Food shared how to make his delectable butter chicken, describing it as a \u201cgreat Saturday night feast\u201d.<\/p>\n
There\u2019s nothing wrong with ordering in the odd Indian takeaway, but there\u2019s nothing like whipping up a gorgeous meal at home – it\u2019s cheaper, more fun, and often healthier.<\/p>\n
James Martin\u2019s butter chicken is rich, creamy and full of flavour, the ultimate fakeaway.<\/p>\n
It takes between an hour and two hours to prepare, and cooks in 30 minutes.<\/p>\n
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James\u2019 butter chicken serves four, but quantities can be amended depending on how many mouths you are feeding – or how hungry they are.<\/p>\n
BBC Food stated: \u201cJames Martin’s butter chicken recipe makes a great Saturday night feast with friends and family – get the kids involved making the chapatis.\u201d<\/p>\n
For an easier-to-make feast, buy some chapatis from your local supermarket. Rice lovers can swap the chapatis out for rice.
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Those trying out this butter chicken recipe will need a food processor.
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Don’t miss… <\/strong> Ingredients<\/strong><\/p>\n Two tsp chilli powder<\/p>\n Two tsp ground cumin<\/p>\n One tbsp garam masala<\/p>\n One tsp ground coriander<\/p>\n Six garlic cloves, roughly chopped<\/p>\n Half tsp ground turmeric<\/p>\n Half tsp ground cinnamon<\/p>\n 7.5cm\/3in piece fresh root ginger, roughly chopped<\/p>\n 50g\/1\u00beoz cashews, roughly chopped<\/p>\n Two lemons, juice only<\/p>\n 150g\/5\u00bdoz plain, full-fat yoghurt<\/p>\n Four large boneless skinless chicken breasts, cut into 2.5cm\/1in dice<\/p>\n One tbsp vegetable oil<\/p>\n One cinnamon stick<\/p>\n Four cardamom pods, split<\/p>\n Two long green chillies, finely sliced<\/p>\n One x 400g tin chopped tomatoes<\/p>\n 75g\/2\u00bdoz chilled butter, plus 25g\/1oz melted butter<\/p>\n 50ml\/2fl oz double cream<\/p>\n 250g\/9oz wholemeal plain flour, plus extra for dusting<\/p>\n Salt and freshly ground black pepper<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Method<\/strong><\/p>\n For the curry<\/strong><\/p>\n 1. Blend the chilli powder, cumin, garam masala, coriander, three garlic cloves, turmeric, cinnamon, ginger and cashews to a fine pur\u00e9e in your food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.<\/p>\n 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.<\/p>\n 3. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n
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