Mary berry Butter Chicken Curry
Mary berry Butter Chicken Curry is a flavorful and creamy Indian curry recipe that is easy to make at home. This dish features tender chicken pieces cooked in a rich and buttery tomato sauce, flavored with aromatic spices like cumin, coriander, and garam masala. This mouth-watering recipe is perfect for dinner parties or any special occasion, and will impress your guests with its delicious flavors and aroma.
why people also love Mary berry Butter Chicken Curry?
People also love Mary Berry’s Butter Chicken Curry because it combines the richness of butter with the aromatic spices of traditional Indian cuisine. The tender chicken pieces are simmered in a luscious tomato-based sauce that is both creamy and flavorful. This dish offers a perfect balance of mild heat and savory sweetness, making it a favorite among those who enjoy indulgent and comforting meals. The ease of preparation and the ability to adjust the spice levels to personal preference make it a versatile and beloved recipe for many home cooks.
Ingredients:
- For the Chicken Marinade:
- 4 skinless, boneless chicken breasts, cut into bite-sized pieces
- 150ml natural yogurt
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp turmeric
- 2 garlic cloves, crushed
- 1-inch piece of fresh ginger, grated
- Salt, to taste
- For the Curry Sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1-inch piece of fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 400g can of chopped tomatoes
- 300ml chicken stock
- 100ml double cream
- 50g butter
- Fresh coriander leaves, for garnish
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, garam masala, chili powder, turmeric, garlic, ginger, and salt.
- Gently toss the chicken pieces in the marinade until they are evenly and completely coated.
- For the richest flavor, cover and refrigerate the chicken in the marinade for at least 2 hours, or ideally, overnight.
- Prepare the Curry Sauce:
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and cook until soft and golden brown.
- After this,Add the garlic and ginger, cooking for another 2-3 minutes.
- Stir in the ground cumin, ground coriander, garam masala, turmeric, and chili powder. Cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes and chicken stock, bringing the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, until the sauce thickens.
- Cook the Chicken:
- In a large pan, melt butter over medium heat.
- Add the marinated chicken pieces and cook until they are browned on all sides and fully cooked through.
- Transfer the cooked chicken to the curry sauce, stirring to combine.
- Finish the Dish:
- Stir the double cream into the curry.
- After this,Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Garnish with fresh coriander leaves before serving.
- Serve:
- Enjoy the creamy butter chicken hot, spooned over fluffy rice or dipped with warm naan bread.
Quick Facts
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Yield: Serves 4-6 people
Serving suggestions:
- Serve with steamed rice or naan bread
- Garnish with fresh cilantro leaves and a dollop of plain yogurt
Nutrition information (per serving): Calories: 427kcal | Carbohydrates: 8g | Protein: 31g | Fat: 31g | Saturated Fat: 18g
Presentation: Serve the Mary Berry Butter Chicken Curry hot in a deep bowl with some steamed rice or naan bread on the side. You can garnish it with fresh cilantro leaves and a dollop of plain yogurt to add a pop of color. The aroma of this dish is sure to make your guests hungry, so serve it as soon as it’s ready for a delicious dining experience.
Variations and substitutions for Mary berry Butter Chicken Curry recipe:
Variations:
- Veggie Version: Use paneer or tofu instead of chicken to make a vegetarian version of the curry.
- Coconut Cream: Swap the heavy cream for coconut cream to make it more of a traditional Indian-style curry.
- Lemon Rice: Serve with lemon rice instead of steamed white rice.
Substitutions:
- Greek Yogurt: Use Greek yogurt instead of regular yogurt for a thicker marinade.
- Ghee or Vegetable Oil: Substitute ghee or vegetable oil for butter.
- Whole Spices: Use whole spices like cumin seeds, coriander seeds, and cardamom pods instead of ground spices for a more authentic flavor.
- Chicken Thighs: Swap chicken breasts for boneless chicken thighs for extra tenderness.
- Tomato Sauce: If you don’t have fresh tomatoes, you can use canned tomato sauce or diced canned tomatoes. However, the flavor may be slightly different than using fresh tomatoes.
Recommendations and tips
- Marinate the chicken in the yogurt mixture for at least 2 hours before cooking to ensure that the flavors penetrate into the meat.
- Use fresh, ripe tomatoes for the best flavor. If you cannot find ripe ones, canned diced tomatoes can also work.
- Don’t skip on the spices – the combination of cumin, coriander, garam masala, and chili powder is what gives this dish its unique flavor profile.
- Be careful when adding the cream to avoid curdling. Make sure the curry is not boiling when adding the cream, and stir continuously until well incorporated.
- Adjust the spice levels to your personal taste preferences by adding more or less chili powder.
- Serve with rice or naan bread and garnish with fresh cilantro leaves and a dollop of plain yogurt. Additionally, it’s important to keep in mind that this recipe may not be suitable for those with dairy allergies or lactose intolerance, as it contains both butter and heavy cream. You can substitute these ingredients with alternatives such as coconut oil and coconut milk for a non-dairy version. Also, when cooking with spices, always taste your dish as you go and adjust the seasoning accordingly to achieve the perfect balance of flavors. Finally, be sure to handle raw chicken properly by washing your hands and utensils thoroughly to avoid cross-contamination.
FAQ for Mary berry Butter Chicken Curry
Yes, you can use bone-in chicken pieces if you prefer. Just adjust the cooking time accordingly.
The amount of spice in this recipe is moderate, but you can adjust it to your personal taste by adding more or less chili powder.
Yes, you can make the curry ahead of time and store it in an airtight container in the refrigerator for up to three days. Reheat on the stovetop over low heat until warmed through.
Yes, you can freeze leftover curry in an airtight container for up to three months. Thaw overnight in the fridge, then reheat gently on the stovetop
Yes, you can substitute light cream or half-and-half for heavy cream if desired. However, the sauce may not be as rich or creamy.
Conclusion
Mary Berry’s Butter Chicken Curry recipe is a delicious and flavorful dish that can be enjoyed by anyone looking to experience the taste of Indian cuisine. The combination of yogurt, spices, tomatoes, and cream make for a creamy and aromatic sauce that perfectly complements the tender chicken pieces. With a few variations and substitutions, you can tailor this dish to your liking and enjoy it as a vegetarian or dairy-free option. Whether you’re serving it up for a dinner party or enjoying leftovers throughout the week, this recipe is sure to satisfy your cravings and leave you feeling satisfied.
