Royal Moghul Butter Chicken
Delve into the rich culinary heritage of India with our Royal Moghul Butter Chicken. This dish, deeply rooted in the traditions of Northern India, brings to your table a blend of aromatic spices enveloped in a sumptuous, creamy sauce. Originally perfected in the acclaimed kitchens of Delhi's Moti Mahal, this updated take on a timeless classic by Gordon Ramsay promises to satisfy your taste buds. The harmony of marinated chicken with the rich flavors of ghee, aromatic cardamom, and spicy masalas makes it a standout dish for curry lovers. Gather your loved ones for Curry Friday and relish in this splendid dish - the true embodiment of Indian culinary excellence.
4
Servings
N/A
Calories
26
Ingredients
Ingredients
boneless skinless chicken thighs
800 (cut into 3-4cm pieces)
garlic cloves
2 (peeled and finely crushed)
ginger
2 cm (peeled and finely grated)
fine sea salt
1/2 teaspoon (none)
hot chili powder
1/2 teaspoon (none)
lemon juice
1 1/2 tablespoons (freshly squeezed)
natural yoghurt
75 ml (none)
garam masala
1/2 teaspoon (none)
ground turmeric
1/2 teaspoon (none)
ground cumin
1 teaspoon (none)
vegetable oil
1-2 tablespoon (for brushing)
ghee or melted unsalted butter
1 1/2 tablespoons (none)
garlic cloves
2 (peeled and finely chopped)
ginger
2 cm (peeled and finely chopped)
cardamom pod
1 (seeds lightly crushed)
cloves
2 (none)
ground coriander
1 teaspoon (none)
garam masala
1 teaspoon (none)
ground turmeric
1 teaspoon (none)
hot chili powder
1 teaspoon (to taste)
ground fenugreek
1/2 teaspoon (none)
tomato puree
275 ml (none)
lemon juice
1 tablespoon (freshly squeezed)
unsalted butter
40 g (none)
double cream
100 ml (none)
chopped coriander
1 tablespoon (for garnish)
Instructions
1
1. In a large mixing bowl, combine the chicken pieces, crushed garlic, grated ginger, sea salt, chili powder, and lemon juice. Toss well so each piece is coated. Cover the bowl with cling film and refrigerate it for 30 minutes.
2
2. In a separate bowl, mix together the natural yoghurt, garam masala, ground turmeric, and ground cumin. Add this mixture to the chicken, ensuring thorough coating. Cover again and marinate in the refrigerator for 3-4 hours, allowing the flavors to infuse.
3
3. Preheat your oven to 180°C (Fan 160°C)/Gas Mark 4. Arrange the marinated chicken pieces on a grill rack placed over a baking tray. Bake for 8-10 minutes. Remove, brush lightly with oil, and turn them over. Bake for an additional 10-12 minutes, until the chicken is cooked through.
4
4. To prepare the sauce, heat ghee or melted butter in a pan over medium heat. Add chopped garlic and ginger, sautéing until fragrant, about 1 minute. Introduce the cardamom, cloves, ground coriander, garam masala, turmeric, fenugreek, and chili powder. Stir and allow the spices to release their aroma, about 1-2 minutes.
5
5. Mix in the tomato puree and lemon juice, cooking for another 2 minutes, until the sauce slightly thickens. Add the baked chicken to the sauce, stirring to coat thoroughly.
6
6. Gently fold in the unsalted butter and cream, stirring until the butter melts and the sauce is smooth. Taste and adjust seasoning as necessary.
7
7. Transfer to a warm serving dish, garnish with chopped coriander, and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Royal Moghul Butter Chicken?
It is a rich North Indian dish featuring marinated chicken in a creamy, spiced tomato sauce, inspired by the traditions of Delhi's Moti Mahal.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
Who created this specific version of Butter Chicken?
This version is an updated take on the classic dish by chef Gordon Ramsay.
What type of chicken is recommended?
The recipe calls for 800g of boneless skinless chicken thighs cut into 3-4cm pieces.
How long does the first marination stage take?
The first marination stage requires refrigerating the chicken for 30 minutes.
How long is the second marination stage?
The second marination should last for 3 to 4 hours in the refrigerator.
What temperature should the oven be?
The oven should be preheated to 180°C (Fan 160°C) or Gas Mark 4.
How long should the chicken be baked?
The chicken is baked for 8-10 minutes on one side, then turned and baked for another 10-12 minutes.
What ingredients are in the first marinade?
The first marinade consists of crushed garlic, grated ginger, sea salt, chili powder, and lemon juice.
What goes into the second marinade?
The second marinade uses natural yoghurt, garam masala, ground turmeric, and ground cumin.
What is the base for the sauce?
The sauce starts with ghee or melted butter, sautéed garlic, ginger, and various aromatic spices.
Which spices are added to the sauce?
Spices include cardamom, cloves, ground coriander, garam masala, turmeric, fenugreek, and chili powder.
What liquid components are added to the sauce?
The sauce includes 275ml of tomato puree and 1 tablespoon of lemon juice.
What makes the sauce creamy?
The creaminess comes from adding 40g of unsalted butter and 100ml of double cream at the end.
How should the ginger be prepared?
Ginger should be peeled and either finely grated for the marinade or finely chopped for the sauce.
How do you prepare the cardamom?
The cardamom pod seeds should be lightly crushed before being added to the sauce.
What garnish is used for this dish?
The dish is garnished with one tablespoon of chopped fresh coriander.
Is ghee required for this recipe?
You can use either ghee or melted unsalted butter to sauté the sauce base.
What type of salt is recommended?
The recipe specifies fine sea salt for the initial seasoning of the chicken.
How is the chicken cooked before adding it to the sauce?
The chicken is baked on a grill rack placed over a baking tray in the oven.
Can I use chicken breast instead of thighs?
While the recipe specifies thighs for succulence, boneless skinless breasts can be used as a substitute.
What is the total number of ingredients used?
There are 26 individual ingredients listed for this Royal Moghul Butter Chicken recipe.
Should the chicken be covered during marination?
Yes, the bowl should be covered with cling film during both marination stages in the refrigerator.
What type of yoghurt is used?
The recipe calls for 75ml of natural yoghurt for the second marinade.
How many garlic cloves are needed in total?
The recipe uses 4 cloves: 2 for the marinade and 2 for the sauce.
What provides the heat in this recipe?
Heat is provided by hot chili powder, used in both the marinade and the sauce.
What is the purpose of the vegetable oil?
The vegetable oil is used for lightly brushing the chicken pieces during the baking process.
How long do you sauté the spices in the sauce?
The spices should be stirred and sautéed for 1-2 minutes until they release their aroma.
Is ground fenugreek essential?
Yes, 1/2 teaspoon of ground fenugreek is used to provide the signature Butter Chicken flavor.
How should the dish be served?
It should be transferred to a warm serving dish, garnished with coriander, and served hot.