Bengali butter chicken
- Prepare
- overnight
- Cook
- no cooking required
- Serve
- Serves 4–6
A decadent, rich celebration dinner, perfect for Holi or Diwali.
Ingredients
For the chicken marinade
- 700g/1lb 9oz boneless, skinless chicken thighs, cut into chunks
- 240g/9oz full-fat yogurt
- 1 tbsp garam masala
- 1½ tbsp salt
- 1½ tsp honey
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 2 tsp mixed curry powder
- 1 tsp paprika
- 1 tsp turmeric
For the Bengali butter chicken sauce
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 4cm/2in fresh ginger, grated
- 6 garlic cloves, finely chopped
- 1½ tsp cumin powder
- 1½ tsp coriander powder
- 1½ tsp chilli powder
- 2 tsp mix curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1½ tsp paprika.
- 400g tinned plum tomatoes, crushed
- 500ml/18fl oz double cream
- 250g/9oz butter, cut into 5 chunks
- 2 tsp caster sugar
- 4 tsp lemon juice (optional)
- salt and freshly ground black pepper
For the keema peas
- 3 tbsp vegetable oil
- 1 red onion, finely chopped
- 4cm/2in fresh ginger, grated
- 6 garlic cloves, finely chopped
- 2 bay leaves
- ½ cinnamon stick
- 400g/14oz lamb mince
- 1½ tsp cumin powder
- 1½ tsp coriander powder
- 2 tsp chilli powder
- 2 tsp mix curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1½ tsp paprika
- salt and freshly ground black pepper
- 300g/10½oz cooked fresh peas
- 1 slice lime
- 2 charred cherry tomato
- handful coriander, finely chopped
For the garnish
- chives, chopped
- pomegranate seeds
- 3 sultanas
- handful coriander leaves
- red chilli, sliced
- yellow and red pepper, finely chopped
- cooked basmati rice, to serve
Method
For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through.
To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent.
Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste.
Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce.
Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired.
Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes.
To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes.
Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine.
Add the lamb mince and cook until browned and cooked through.
Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well.
Top the keema peas with the coriander, lime wedge and cherry tomatoes.
Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas.
Serve the Bengali butter chicken and the keema peas with a side of basmati rice.
