Butter Chicken from Matty Matheson

This is Matty Matheson’s recipe from It’s Suppertime!

2 white onions
5 cloves of garlic
2 long red chilles
2 birds eye chilles
3 thumbs worth of ginger
6 Tbsp. olive oil

Add 250ml of ghee to a thick heavy casserole and cook the blended sauce for 20 minutes, stirring often.

Add spices:
3 Tbsp. turmeric
2 Tbsp. Cumin
2 Tbsp. Garam Masala
2 Tbsp. Chilli powder
2 Tbsp. ground coriander

Cook for a few minutes and then add:
3 Tbsp. tomtato puree
A jar of passata
1 Tbsp. fenurgreek leaves

Cook for 1 hour on a low simmer and then add:
4 cubed chicken breasts

Cook for 10 minutes. Then, to finish, add:
250ml of double cream
110g of cubed unsalted butter

Cook to melt the butter,
top with some fresh coriander and serve!

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