A page from the family cookbook

Dave's Butter Chicken

New Malden, England

Main

The story

“I learned this from my Indian mother-in-law and tweaked it a little by replacing the tinned tomatoes with passata for a smoother, richer taste. I have cooked it in India for family and received their seal of approval — as well as my mother-in-law declaring that mine is better than hers now!”

This recipe now belongs to every family who cooks it.

The method

  1. 1Pour the passata into a large, heavy-bottomed pan — ideally cast iron. Add half the butter, diced into cubes, along with the sugar and salt.
  2. 2Keep the chillies whole, but prick each one several times with the point of a knife so the flavour can escape.
  3. 3Bring the sauce to the boil, then simmer briskly over a medium heat for 20–25 minutes, using a splash guard rather than a lid. You want the steam to escape and the sauce to reduce, without bubbling or spitting out.
  4. 4Meanwhile, place the chicken in a bowl with a good glug of olive oil and the tandoori masala, then coat it well.
  5. 5Shallow-fry the chicken with the remaining butter and a dash of oil over a medium-high heat for about 10 minutes, until it is starting to cook evenly.
  6. 6Transfer the chicken into the sauce, stir well and leave on a low simmer for 20 minutes. Add a little water if the sauce becomes too thick.
  7. 7Just before serving, stir in the double cream. Add it to taste: the more cream you use, the milder the spice and the paler the colour.
  8. 8Garnish with chopped coriander and serve with naan or rice.

Cook's notes & swaps

A little help from the OPR kitchen

These are optional pointers for making the recipe your own while keeping the spirit of the original.

Tandoori masala

This is a ready-made Indian spice blend. If you cannot find it, use garam masala with a little mild paprika for warmth and colour — the flavour will be different, but still delicious.

About Degi Mirch

Degi mirch is a mild Indian red chilli powder, used mainly for its deep red colour. It is not part of Dave’s current recipe, but mild paprika plus a small pinch of cayenne is a good alternative whenever a recipe calls for it.

Choose your chilli

Finger or rocket chillies bring freshness and heat. For a gentler dish, use fewer chillies or remove them before serving.

Pass it on

A good recipe is better when it's shared.

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