Butter me up chicken
A super decadent curry that is rich but subtle in flavour. The original butter chicken dish was invented relatively recently in the 1920s by a man called K Gujral in Peshawar (now in Pakistan). Post partition he moved to Delhi and sold the dish in a restaurant. The dish became one of the most popular curries in India. Traditionally made with tandoori chicken on the bone I have opted for chicken breast rather than chicken on the bone as it is more tender. Depending on the skills of your baby you can cut the chicken into larger long strips or smaller chunks, and then cut the up further before serving – extend cooking time by few mins for larger chicken pieces. The dish is relatively simple marinating the meat the night before, then oven cooking this while you make the sauce. The chicken is extremely soft and the creamy sauce is perfect source of calcium and fat for little ones.
Makes enough for 2 grown-ups and a little one
Ingredients for the marinade
juice of 1 lemon
100ml yogurt
2 crushed garlic cloves
1 mild red chilli – deseeded and finely chopped
1 tbsp finely grated ginger
1 tsp cumin
½ tsp garam masala
1 tsp sweet paprika (dulce paprika or standard paprika)
¼ tsp chilli powder
1 tsp coriander
Pinch of cinnamon
2 chicken breasts – (cut to the size you want – this recipe is for 2cm chunks, extend baking time for larger pieces by a few minutes)
20g unsalted butter melted
Ingredients for the sauce
20g unsalted butter
6 green cardamom pods – bashed
1 cinnamon stick around 6-10 cm long
1 finely chopped onion
2 garlic cloves - crushed
1 mild red chilli- Deseeded and cut into long strips
½ tbsp finely grated ginger
1 tsp sweet paprika (dulce paprika or standard paprika)
¼ tsp chilli powder
½ tsp garam masala
3 tbsp tomato purée
150 ml single cream
80 ml water
1 tbsp honey (if under on you can use agave nectar ½ tsp brown sugar, or just omit this ingredient completely)
Method
1. Mix all ingredients for marinade and leave covered or in a freezer bag/storage container in fridge over night.
2. Scoop out chicken pieces, leaving the excess marinade behind, and pop them on a baking tray. Cook in a preheated fan oven at 200C for 10 mins, then brush them with the melted butter and then cook for another 5 mins. Remove from oven, check the chicken is cooked through by cutting a larger piece open.
3. While the chicken is cooking in the oven melt the butter in a pan and cook the cinnamon stick and cardamom pods for 30 seconds, then add the onion and cook on a medium heat for around 5 mins until soft.
4. Add the garlic, chilli, and ginger and turn heat down, add spices and tomato purée and cook for around 30 seconds – 1 min.
5. Pour the single cream in and stir through. Add 80 ml water and the honey (if using). Stir and put on a low heat.
6. Add the cooked chicken pieces and cook on low heat for around 5 mins, stirring occasionally. If sauce becomes too thick add more water a tbsp at a time.
7. Pull put little ones portion and add ¼ tsp salt (to taste) to remaining grown-ups portion.
Tips
Depending on the skills of your baby you can cut the chicken into larger long strips or smaller chunks, and then cut the up further before serving – extend cooking time by few mins for larger chicken pieces. I serve this with rice, naan to dip in the sauce and a vegetable side.
Facts
The original butter chicken dish was Invented relatively recently in the 1920s by a man called K Gujral in Peshawar (now in Pakistan). Post partition he moved to Delhi and sold the dish in a restaurant. The dish became one of the most popular curries in India