Gourmet Butter Chicken paired with Rietvallei Shiraz
Enjoy our delicious gourmet butter chicken recipe.
Ingredients:
- 500g deboned chicken, cut into cubes
- 2 Tbps Rajah flavourful and mild curry powder
- 1 tsp grated ginger
- 2 tsp crushed garlic
- 1 tsp smoked paprika
- ½ cup plain yogurt
- 1 Tbsp canola oil or olive oil
Butter Chicken Sauce:
- 2 Tbsp butter
- 1 large onion, thinly sliced
- 1 ½ tsp grated ginger
- 3 tsp crushed garlic
- 1 can of crushed tomatoes
- ½ tsp chili powder
- 1 ½ tsp coriander powder
- 1 ½ tsp cumin powder
- 2 tsp smoked paprika
- ½ cup heavy whipping cream
- ½ tsp garam masala
Instructions:
Chicken:
- In a medium-sized bowl. Combine the Rajah curry powder, ginger, garlic, smoked paprika, and yogurt. Whisk everything together until smooth. Add the chicken and allow to marinate for 30 minutes.
Butter Chicken Sauce:
- Heat the butter in a large pot over medium heat. Add the onions, grated ginger, and crushed garlic, and let cook for 2-3 min. Stir occasionally so it doesn’t burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, cumin powder, and smoked paprika. Continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
- Remove from heat, add the mixture to a blender and blend until smooth, you may need to add water to help it blend (up to ¼ cup).
- In a new clean pot, add your canola or olive oil over medium heat. Add the marinated chicken allow to cook for about 5-6 min, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. Bring to a simmer, give everything one last good stir, then remove from heat and serve over basmati rice or with naan bread on the side.
