Romy Gill’s Butter Chicken with Jeera Rice
Romy Gill is back with one of James's favourite dishes, Butter Chicken. It uses a whole range of amazing spices to create a fantastically flavoursome dish which is a Romy family fave!
Ingredients
For the marinade:
- 500g boneless chicken (diced)
- 50g Greek natural yogurt
- 2tsp finely grated ginger
- 2 tsp finely grated garlic
- 1 tsp garam masala
- 1tsp tandoori masala
- 1 tsp cumin powder
- 1tsp coriander powder
- 1 tsp red kashmiri chilli powder
- 1tsp salt
For the sauce:
- 6tsp ghee/butter
- 2tsp finely grated ginger
- 2tsp finely grated garlic
- 6tsp tomato puree
- 1tsp garam masala
- 1tsp tandoori masala
- ½ tsp ground turmeric
- 1tsp Kashmiri chillies
- 3tsp dried fenugreek leaves
- 2tsp salt
- 6tbsp cashew nuts
- 500ml single cream
- 400ml water
For the rice:
- 200ml cup basmati rice, soaked in cold water for 15 minutes
- 2 tsp oil or butter
- 1 tsp cumin seeds
- 300 ml hot water
Method
Mix all the marinade ingredients together in a bowl. Add the chicken, stir to coat the chicken in the marinade and marinate it for half an hour – or overnight if you can.
Grind cashew nuts to a fine powder in a blender.
Preheat the oven to 200C or a grill to medium-high.
Place the marinated chicken onto a baking tray. Cook or grill for 10-12 minutes until the chicken is tender and cooked (depending on the oven it might less time to cook).
To make the sauce:
Heat the ghee/butter in a pan over a medium heat. Add grated ginger and garlic and cook for 1-2 minutes or until it turns light brown. Add tomato puree and cook until it turns dry and the oil separates, which should take about 3- 4 minutes.
Add the dried fenugreek leaves, the rest of spices, salt, chillies, cream, ground cashews and water. Stir and mix well then cook for 5 minutes.
Add the cooked chicken, mix well and cook on a low heat for 10-20 minutes.
Cover the pan and leave it rest for 30 minutes before serving with jeera rice or naan.
To cook the rice:
Add the butter or oil to a pan over a medium heat. When hot, add the cumin seeds and the soaked rice. Fry for couple of minutes.
Add 300 ml of hot water, mix well and cover with a lid.
After about 5 minutes, when the water dries up, remove the pan from heat.
Cover the pan with a kitchen towel and then put the lid on.
Leave it for 5 minutes to rest before serving with the butter chicken.
Ingredients
For the marinade:
- 500g boneless chicken (diced)
- 50g Greek natural yogurt
- 2tsp finely grated ginger
- 2 tsp finely grated garlic
- 1 tsp garam masala
- 1tsp tandoori masala
- 1 tsp cumin powder
- 1tsp coriander powder
- 1 tsp red kashmiri chilli powder
- 1tsp salt
For the sauce:
- 6tsp ghee/butter
- 2tsp finely grated ginger
- 2tsp finely grated garlic
- 6tsp tomato puree
- 1tsp garam masala
- 1tsp tandoori masala
- ½ tsp ground turmeric
- 1tsp Kashmiri chillies
- 3tsp dried fenugreek leaves
- 2tsp salt
- 6tbsp cashew nuts
- 500ml single cream
- 400ml water
For the rice:
- 200ml cup basmati rice, soaked in cold water for 15 minutes
- 2 tsp oil or butter
- 1 tsp cumin seeds
- 300 ml hot water
Method
Mix all the marinade ingredients together in a bowl. Add the chicken, stir to coat the chicken in the marinade and marinate it for half an hour – or overnight if you can.
Grind cashew nuts to a fine powder in a blender.
Preheat the oven to 200C or a grill to medium-high.
Place the marinated chicken onto a baking tray. Cook or grill for 10-12 minutes until the chicken is tender and cooked (depending on the oven it might less time to cook).
To make the sauce:
Heat the ghee/butter in a pan over a medium heat. Add grated ginger and garlic and cook for 1-2 minutes or until it turns light brown. Add tomato puree and cook until it turns dry and the oil separates, which should take about 3- 4 minutes.
Add the dried fenugreek leaves, the rest of spices, salt, chillies, cream, ground cashews and water. Stir and mix well then cook for 5 minutes.
Add the cooked chicken, mix well and cook on a low heat for 10-20 minutes.
Cover the pan and leave it rest for 30 minutes before serving with jeera rice or naan.
To cook the rice:
Add the butter or oil to a pan over a medium heat. When hot, add the cumin seeds and the soaked rice. Fry for couple of minutes.
Add 300 ml of hot water, mix well and cover with a lid.
After about 5 minutes, when the water dries up, remove the pan from heat.
Cover the pan with a kitchen towel and then put the lid on.
Leave it for 5 minutes to rest before serving with the butter chicken.
