Butter Chicken


    For the chicken and marinade:

  • 1kg boneless, skinless chicken breasts cut in cubes
  • 2 tbsp lemon juice
  • 2 garlic cloves (minced)
  • 1 tbsp garam masala
  • 1 tsp salt
  • For the Sauce:

  • 1⁄4 cup vegetable oil
  • 2 1⁄2 cups chopped onion
  • 2 tbsp garlic (chopped)
  • 2 tbsp garam masala
  • 2 tsp paprika
  • 1⁄4 tsp cinnamon
  • salt to taste
  • 2 cups diced canned tomatoes
  • 3⁄4 cup full cream
  • 2 tbsp butter
  • Chopped cilantro to garnish (optional)


    For the Marinade:

  1. Combine all ingredients in a zip-top bag or shallow baking dish, massaging the
    marinade into the chicken. Let stand at room temperature while you prepare the

    For the Sauce:

  1. In a Chef Supreme Casserole heat the oil over medium heat. Add onions and
    slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy
    or browning quickly.
  2. Add garlic and cook until fragrant. Stir in garam masala, paprika, cinnamon and
    salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and
    carefully puree using an immersion blender.
  3. Return sauce to a Chef Supreme Casserole and bring to a simmer. Remove
    chicken from marinade and add it to the sauce (discarding remaining marinade).
    Cover, and simmer over medium-low heat until cooked through, about 12 minutes.
    (A gentle simmer is required to gently cook the breasts so they don’t become
    tough, and you don’t want to overcook them.)
  4. Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro and
    rice or naan bread if desired.