Did you know that Butter chicken was first made with the unsold leftovers by a Chef in Delhi? Well, now you know! And you can make your own delicious Butter Chicken with this homestyle recipe from Coriander Green (or if you'd like to try this authentic Butter Chicken recipe prepared by the expert chefs of Coriander Green, consider them for your next date night at 342 Church St in Downtown Oakville). Find this recipe in our latest #LookLocalOakBur or online at the link in our bio!

INGREDIENTS

Chicken Tikka

2 large boneless and skinless chicken breasts (cut into 1 to 2 inch cubes)

2 tbs tandoori masala

1 tbs vegetable oil

Salt and chilli powder according to taste.

1 tbs garlic powder

½ tsp ginger powder

1 tbs full fat yogurt

Sauce

500 g crushed tomatoes (fresh or canned)

2 tbs vegetable oil

50 g unsalted butter

6 cloves of garlic (finely chopped)

10 g ginger (finely chopped)

1 tbs kosher salt

1 tbs red chilli powder

1 tbs dried fenugreek leaves

¼ cup whipping cream

1 tbs garam masala

1 tsp green cardamom powder

METHOD

Start with the chicken tikka. Make a thick, consistent marinade by adding all other ingredients besides chicken in a mixing bowl. Then add chicken cubes, mix well. Cover and keep in refrigerator for at least 4 hours or overnight. Pre-heat oven at 350 degrees F. Place the marinated chicken in a foiled sheet pan and cook for 25 to 30 minutes. Let it rest outside for 30 minutes.

For the sauce, add oil to medium hot saucepan, add garlic and ginger, and cook until they turn golden. Add butter, let butter melt, then add tomatoes and stir. Cook the sauce for 30 minutes.

On low heat, add spices, salt and whipping cream. Cook for another 15 to 20 minutes on medium low heat. Bring the sauce to a thickness so that it coats the back of spoon. Add chicken tikka to the sauce and enjoy!

Coriander Green

342 Church St, Oakville

(905) 338-2540

coriandergreen.com