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Claudia Winkleman's butter chicken
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Total Time:
1 hour 30 minutes
Authentic butter chicken recipe handed down by the original chef's grandson. Fragrant and subtly spicy, perfect for family meals. Ultimate crowd-pleaser!
Ingredients:
  • 800 g skinless free-range chicken breast
  • 1 lemon
  • 5 cm piece of ginger
  • 3 cloves of garlic
  • 1 teaspoon chilli powder (I used mild)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 100 g Greek set yoghurt
  • 75 g unsalted cashew nuts or 1 heaped tablespoon cashew butter
  • milk optional
  • 1 onion
  • groundnut oil
  • 1.5 kg ripe tomatoes
  • 1 tablespoon chilli powder
  • 2 fresh green chillies
  • 50 g unsalted butter
  • 1 teaspoon fenugreek powder (kasoori methi)
  • 50 g double cream
  • fresh coriander optional, to finish
  • 1 red onion
  • cider or white wine vinegar
  • 1 bunch of fresh mint (30g)
  • 1 teaspoon mango powder
  • 200 g natural yoghurt
  • 375 g self-raising flour
  • 375 g natural yoghurt
  • 1 teaspoon runny honey
Instructions:
  • Marinate the chicken by first squeezing lemon juice over it in a bowl. Grate ginger and garlic on top, sprinkle with sea salt and chili powder, and mix well. Cover and chill for 1 to 2 hours. For the second marinade, combine ground spices with yogurt and ½ teaspoon salt. Pour over the chicken, mix, and marinate in the fridge overnight. Begin the sauce by grinding soaked cashews with water and a splash of milk to form a paste. For the onion pickle, combine diced onion with vinegar and salt. In a separate pan, cook onions in oil until softened, then add chopped tomatoes, salt, chili powder, and cumin. Cook down, strain, and preserve the sauce. Fry green chilies, add butter, and pour in tomato sauce with fenugreek and cashew paste. Simmer. Grill chicken until cooked, make mint yogurt by mixing mint, lemon juice, mango powder, salt, and yogurt. Make naan dough, shape, and cook in a pan. Add grilled chicken to sauce, simmer, and swirl in cream. Serve curry with naan, onion pickle, mint yogurt, and coriander leaves. Enjoy!

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