Our Anniversary Delhi Style Butter/Ghee Chicken

Our Anniversary Delhi Style Butter Chicken

At the end of last year my husband and I celebrated our eleventh wedding anniversary. In normal circumstances we would have treated ourselves to a day out or a meal in a restaurant. Due to the situation, covid, we were unable to go anywhere or do anything to celebrate. At the time we were in Lockdown 2.0 in the UK so we spent a quiet day at home. We could have ordered a takeaway but as I love to cook, yes even on an anniversary, I decided to cook this yummy fakeaway.

Many years ago Howard and I would normally order a takeaway on a Friday or Saturday night. Since giving up processed foods and refined sugars it’s hard to find a takeaway that would sell me a no added sugar meal. Therefore I started making my own takeaway dinners. Curry is my prefered choice and I’m always looking for new recipes to try. We are always eating Kormas or Masalas but for this anniversary I wanted to try something new. We have never eaten this meal before but it’s definitely one I would eat again.

What is your favourite meal from the takeaway and have you ever tried to recreate it? Let me know in the comments below and please don’t forget to like and follow me.

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Serves 4

Equipment

  • Mixing bowl x 1
  • Sharp knife x 1
  • Chopping board
  • Fork or juicer
  • Teaspoon
  • Tablespoon
  • Saucepan
  • Stirring spoon
  • Blender
  • Baking tray

Ingredients for the Marinade

  • Coconut cream x 200mls
  • Fresh ginger x 1 inch piece
  • Garlic cloves x 2 – 4
  • Lime juice x 1
  • Mild chilli powder x 1 tsp
  • Ground cumin x 1 tsp
  • Garam masala x 1 tsp
  • Ground tumeric x 1 tsp
  • Salt and pepper to taste
  • Skinless, boneless chicken thighs or breasts x 500g

Method for the marinade

  • Put the coconut cream into the mixing bowl.
  • Peel the skin from the ginger with the knife.
  • Next peel the skin from the cloves by slicing the bottom from the garlic and peeling off the skin.
  • Slice these two ingredients and put these into the mixing bowl.
  • Sprinkle in the mild chilli powder, ground cumin, garam masala, ground turmeric and salt and pepper to taste.
  • Cut the lime in half and squeeze the juice from it using the fork or juicer.
  • Mix all of these ingredients together and add in the chicken thighs or breasts and cover in the marinade.
  • Cover the bowl and put into the fridge for at least six hours or preferably overnight.

Ingredients for the sauce

  • Onion x 1
  • Ripe on the vine tomatoes x 600g
  • Chillies x 2
  • Ground ginger x 2 tsp
  • Garlic granules x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Ground cloves x 1/4 tsp
  • Ground fenugreek x 1 tsp
  • Garam masala x 1 tsp
  • Unsalted butter or ghee x 80g
  • Tomato puree x 1 tbsp
  • Salt and pepper to taste

Method for the sauce

  • Preheat the oven to 180° or gas mark 4.
  • Peel, slice and dice the onion.
  • Cut the tomatoes into quarters and set aside.
  • Slice the top from the chillies and then slice the chillies lengthways.
  • Remove the seeds if you don’t like it too hot and then slice the chillies.
  • Put the large saucepan onto a high heat and add the oil.
  • When the pan is hot add the onion and fry until it starts to soften and become see through/clear.
  • It should take around five minutes or so.
  • If the onion starts to stick during this process add a little bit of water and turn the heat down.
  • Once the onions start to soften, add in the tomatoes and fry until these start to soften.
  • Then add in the ground ginger, garlic granules, ground sweet cinnamon, ground cloves, ground fenugreek, garam masala, tomato puree and salt and pepper to taste.
  • Continue to fry all of these ingredients until the spices are well mixed in and the tomatoes have softened.
  • Remove from the heat and leave to cool.
  • When the sauce is cool to the touch, add it to the blender and blend all of these ingredients together.
  • Depending on your blender, you may need to add water.
  • If you do add about 50 mls to begin with then add more a little bit at a time until the ingredients are smooth.
  • Remove the chicken and marinade from the fridge and put into the baking tray.
  • Pour over the tomato sauce and mix all of these ingredients together.
  • Cut the butter into about 8 pieces and place around the chicken and sauce.
  • Put these into the oven for about 25 – 30 minutes or until the juices run clear from the chicken.
  • Once it’s cooked, remove from the oven and serve with a side of your choice.
  • Then enjoy.
Our Anniversary Delhi Style Butter Chicken

Our Anniversary Delhi Style Butter Chicken was so delicious. The sauce was rich, creamy and full of flavour. My husband Howard really enjoyed it. Howard really liked the sauce but he did make his usual comment. He felt it would have been much better with a peshwari naan. The best part about this meal is you can make double and freeze it. Then it could be an even better fakeaway. All you would have to do is take the meal from the freezer, defrost and heat up. Job done as Howard would say. However you decide to eat this meal, as always, please enjoy. Thank you xxx