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Homemade Butter Chicken

I've been craving rich, warm, comfort food this week and I finally decided to act on this craving and whip up this delicious butter chicken with aromatic coconut rice, and naan-esque flatbread. To get your mouth watering here's the final product:

 

Looks good right? We'll it's much easier than you might think.

The biggest difference between scratch made (western-style) butter chicken and the store bought stuff is all in the details. A solid base of deeply browned onions is the key. Don't skimp on the time it takes to get them right, it will pay off in the final product.

 

After a proper browning of the onions it's time to make the sauce! Toast up some spices; garam masala, chili pepper, ground cumin, cayenne pepper with the onions prior to adding the wet ingredients. When they begin to smell pungent and delicious, HIT IT with the chopped tomatoes, tomato paste, grated ginger, garlic, sugar and salt. Then the best part, add some heavy cream! Stir it up, then take it to a blender and puree it down into that subtle beautiful aromatic gravy. 

      

Finally, add the marinated chicken to the sauce and cook gently until the chicken is done, yet still tender, and add a couple knobs of butter for richness. 

And voila! A warm, rich, and delicious butter chicken that everyone is sure to love. Plate it up alongside a glass of Cellar Direct wine and you'll be the star of dinner.