Canadian Butter Chicken

About This Recipe

Butter chicken (murgh makhani) became Canada's most ordered restaurant dish partly because of the country's large South Asian diaspora and partly because of its universal appeal — creamy, mildly spiced and deeply comforting. This recipe produces the glossy, restaurant-quality result that Canadians love: tender chicken in a rich tomato-cream sauce fragrant with garam masala, fenugreek and ginger. Serve over basmati rice with naan.

Ingredients

Serves 4

• 700 gchicken thighs(boneless, skinless, cut into chunks)
• 150 gfull-fat yoghurt
• 2 tspgaram masala(divided)
• 1 tspturmeric
• 1 tspcumin
• 1 tspchilli powder(mild)
• 1 tbspfresh ginger(grated)
• 3garlic cloves(minced)
• 60 gunsalted butter
• 1large onion(finely diced)
• 400 gcanned chopped tomatoes
• 2 tbsptomato paste
• 200 mldouble cream
• 1 tspkasuri methi (dried fenugreek leaves)(essential — rub between palms before adding)
• 1 tbsphoney or sugar

Instructions

1. 1

   Marinate the chicken

   Combine yoghurt, 1 tsp garam masala, turmeric, cumin, chilli, half the ginger and half the garlic. Add the chicken and marinate for at least 30 minutes, or overnight refrigerated.

2. 2

   Char the chicken

   Cook the chicken pieces in a hot pan or under a hot grill until they have charred spots but aren't fully cooked through. Set aside.

   The char marks add depth and flavour that distinguish restaurant butter chicken from home versions.

3. 3

   Build the sauce

   Melt the butter in a heavy pan over medium heat. Cook onion for 8 minutes until golden. Add remaining ginger and garlic, cook 1 minute. Add tomato paste and remaining garam masala, cook 2 minutes. Add canned tomatoes. Simmer 15 minutes.

4. 4

   Blend and finish

   Blend the sauce until completely smooth using a stick blender. Return to the pan over low heat. Add the cream, kasuri methi and honey. Season with salt. Add the charred chicken and simmer gently for 10 minutes until cooked through and the sauce has a silky consistency.

5. 5

   Serve

   Serve over steamed basmati rice with warm naan bread. Garnish with a swirl of cream and fresh coriander.

Variations

• •

  Paneer Butter Masala: substitute chicken with paneer (Indian cheese) cubes for a vegetarian version that is equally popular.

• •

  Butter Chicken Poutine: a genuinely Canadian fusion — serve butter chicken over fries with cheese curds.

Storage

Refrigerate for up to 4 days. Freezes excellently for up to 3 months.

Frequently Asked Questions