How to Make Kevin Joseph’s Butter Chicken

 
 

Learn how to create Kevin Joseph's much loved Butter Chicken as part of our Curry Masterclass series.

 

 

Known as both murgh makhani and butter chicken, this Indian dish is creamy, comforting and mildly spiced. It is said to have been created at the famous Moti Mahal restaurant in Delhi in the 1950s, and reportedly came about when leftover chicken was combined with a tomato sauce made with generous helpings of cream and butter. The dish appears on the menu at The Curry Room at The Old Government House, where chef Bronwyn Coetzee skilfully prepares a range of mouth watering Indian recipes. Typically, the chicken is left to marinate in a mix of spices, yoghurt and cream before being cooked in a traditional tandoor oven and served with naan or tandoori roti. Here, Executive Head Chef at The Oyster Box, Kevin Joseph shares his shortcut recipe, which is simple to prepare and still delivers on flavour.

 Kevin Joseph

Kevin Joseph’s Butter Chicken

Ingredients:

1kg cubed chicken breast fillets

50g garlic paste

20g ginger paste

100g butter

3tbsp pure sunflower oil

30g paprika

20g cumin powder

200ml fresh cream

30g Garam Masala

100ml natural yoghurt

50ml pureed tomato

100g onion paste

40g mixed Masala

20g coriander powder

50g chopped coriander

Method:

Melt the butter and pure sunflower oil. Then add the onion, ginger, garlic, paprika, cumin powder, as well as the garam masala, coriander powder and the mixed masala. Cook until fragrant. Add the chicken and yoghurt and cook for a further 4 minutes. Add the tomato puree and cook for 8 minutes. Add cream and allow to reduce to a sauce consistency. Season with salt. Add melted butter to finish the dish before serving.

Kevin Joseph

Sample more of Kevin Joseph’s acclaimed Indian dishes when you dine at The Curry Room at The Old Government House Hotel & Spa.

Image Credits: Lead image © iStock/Fudio. Butter chicken curry © iStock/Bartosz Luczak. The Curry Room at The Old Government House © Red Carnation Hotels

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