Six Steps To Mother Butter Chicken

Six Steps To Mother Butter Chicken

You may not be going out for dinner this weekend at some fancy restaurant, but that doesn’t mean dinner at home can’t be a lavish affair, as the Manchester and Liverpool restaurant, Mowgli restaurant proves. Here is the six step guide to the famous ‘Mother Butter Chicken’ dish.

Ingredients 

5tbsp Vegetable oil

2 Large white onions, thinly sliced

5cm Piece of ginger, peeled and grated

6 Garlic cloves, grated

2tbsp Tomato puree

400g Canned chopped tomatoes

5tbsp Greek style yoghurt

750g Bone in-thigh chicken

2tbsp Salt

1tbsp Sugar

80g Butter

2tbsp Tandoori masala

2tsp Ground cumin

2tsp Ground coriander

½ tsp Ground cardamom

½ tsp Ground cinnamon

½ tsp Ground fenugreek

½ tsp Ground turmeric

½ tsp Chilli powder

 

Step one

Put the oil in a large pan and set over a medium to high heat. When hot add the diced onion, ginger and garlic. Frying for 8 minutes or until the onion has softened and turned golden brown.

 

Step two

Turn the heat down to low and add the cumin, coriander, cardamom, ground fenugreek, turmeric, chilli powder, tomato puree, canned tomatoes and greek style yoghurt. Stir well and cook for a further 5 minutes.

 

Step three

Blend the mixture with a hand held immersion/blender until it turns into a smooth sauce then set aside.

 

Step four

Rub the tandoori masala into the diced chicken then, in a separate large non stick frying pan set over a medium heat. Frying for 6 minutes or until the chicken starts to turn brown at the edges.

 

Step five

Add the browned chicken to the blended sauce. Return to a low heat and simmer gently for 30 minutes or until the chicken is cooked through. Add up to 500ml of water slowly to achieve the consistency of sauce that you like.

 

Step six

Add the salt and sugar and finish by stirring through to create a thick and creamy sauce. Don’t be afraid to add more water to loosen the sauce to your own personal preference.

 

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