James Martins Butter Chicken Recipes
JAMES MARTIN'S BUTTER CHICKEN
James Martin's butter chicken recipe makes a great Saturday night feast with friends and family - get the kids involved making the chapatis. For this recipe you will need a food processor.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 21
Steps:
- Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
- Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.
- Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
- Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.
- Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.
- Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.
- Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.
- Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.
- Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.
- Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
- Serve the butter chicken with the chapatis.
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