A restaurant in East Dulwich has shared its recipe for butter chicken, which includes an ingredient that gives the dish a rich and fragrant flavour.
The dish's origins
Butter chicken is a rich and creamy North Indian curry made with tender chicken in a smooth, tomato-based sauce. The dish was developed in Delhi, India, and is typically served with naan, roti, or fragrant basmati rice, often finished with fresh coriander and a drizzle of cream.
Butter chicken was reportedly created as a way to use leftover tandoori chicken, transforming it into something entirely new by simmering it in a rich, buttery tomato sauce. This dish began as a way to avoid waste and went on to become one of India's most recognisable and beloved curries.
The key ingredient
However, this recipe comes from KOKUM in East Dulwich, which has shared its much-loved Butter Chicken recipe. One part of the dish includes green cardamom pods, which will give the dish a rich and fragrant flavour.
The dish serves six to eight people, perfect for a family or friends gathering.
How to make a flavourful butter chicken
Ingredients:
For the masala:
- 1kg cooked chicken tikka
- Three tablespoons of oil
- Two and a quarter tablespoons of ginger and garlic paste
- 550g chopped fresh tomatoes
- Two teaspoons of salt
- 100g cashew nuts (optional)
- 16 green cardamom pods
- A quarter of a red pepper, roughly chopped
- One green chilli, finely chopped
- 800g good quality Italian tinned chopped tomatoes
- One teaspoon of kasuri methi
- Two to three tablespoons of sugar
- 50g unsalted butter
- One tablespoon Kashmiri chilli powder
- Two and a half teaspoons of garam masala
- Salt, to taste
To garnish:
- A few pieces of green chillies, sliced lengthways
- A few slices of fresh ginger
- Coriander leaves, chopped finely
To finish:
- One to two tablespoons of single cream
Heat the oil over a medium-low heat in a pan and add the ginger and garlic paste. Cook, stirring constantly for 3-4 minutes.
Add the chopped fresh tomatoes, cardamom pods, salt, and cook, stirring frequently for 20-30 mins, dropping in the green chillies and red pepper halfway through. Top up with a little water every time the liquid begins to evaporate too much. Meanwhile, in another pan, simmer the cashew nuts in water. Take care not to let them dry out. If they do, add more water. When they are soft, drain and blend to make a smooth paste and add to the tomato mixture.
Add the tinned chopped tomatoes and kasuri methi to the simmering fresh tomatoes. Bring to a boil, and continue cooking for another 20 minutes.
Stir in the butter and sugar. Add Kashmiri chilli powder and garam masala. Stir well and taste. Add more salt and sugar if needed.
Add more water if needed, and blend carefully into a smooth, silky gravy. Add the cooked chicken tikka and heat through, stirring for four to five minutes, then mix in the mawa or single cream. Adjust seasoning, garnish with sliced green chillies, ginger and fresh coriander, and serve immediately.
