The first time we had Butter Chicken was in the  Mother India restaurant in Glasgow. It was on our visit to drop Tom off at University for the first time. They do a great version. We have been practicing. I can’t quite recreate the original but this version comes pretty close. Butter Chicken is a mild curry and of course has a creamy taste from lots of butter. Serve it with rice and some homemade peshwari naan or flat breads. You can vary how much chilli powder you add to get the right heat for you. The chicken needs to be marinaded so you will need to plan ahead. This can be done up to a day ahead but should be at least 4 hours. In restaurants the chicken is cooked in a Tandoor oven, using the grill or even better a BBQ is the best way to get close to the taste at home.  I also try and make some extra chicken tikka at BBQ time to have some leftovers to make this dish.

The specialist Asian shops around Immermann Strasse in Dusseldorf sell the spices for very reasonable prices. I would really recommend that you buy some ghee. Ghee is a clarified butter used in most Indian restaurants. Unlike butter it doesn’t burn easily when fried. It isn’t very healthy for you, but along with butter it isn’t now thought to be as bad as they once thought. As I don’t make a chicken curry that often I always try and use it and it definitely gives a more authentic restaurant flavour.


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