Sweet Butter Chicken (From Scratch / Base Free)
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 1 tablespoon Vegetable Oil
- • 1 teaspoon Garlic & Ginger Paste
- • 1.5 tablespoons (watered down with 4.5 tablespoons of water) Tomato Paste
- • 1 tablespoon Sugar
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 6-8 pieces Meat / Veg / Paneer
- • 200ml (heated) Water
- • 3 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 1 tablespoon Sugar
- • 50g Butter (Salted)
- • 140ml Single Cream
Preparation Steps
- TO MAKE THE BASE LAYER
to begin heat a pan on medium and add the oil
add the garlic and ginger paste, stir through and fry for 30 seconds
turn up the heat to max and add the tomato puree, salt, coriander powder, cumin powder, turmeric powder, stir through thoroughly and allow to cook out for a couple of minutes. (If you curries ever taste grainy it’s because you’re not cooking the spices enough at this stage)
add in half of the heated water, stir through and allow to reduce for a couple of minutes before adding the rest and allowing to reduce again
add your choice of protein and coat to stop it from drying out
allow to simmer until the meat is cooked through and the sauce is the consistency you require
remove from the heat and dish into a serving bowl
- TO MAKE THE WHITE TOP LAYER
start by heating the pan on medium and add all of the ingredients into the dish starting with the coconut, almonds and sugar, followed by the butter and cream
combine well and allow to simmer for 3-5 minutes
remove from the heat and pour over the base layer