Gian's Butter Chicken Curry Recipe

Gian’s Butter Chicken Curry / Kathy Pitout Photography

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“In the Jeffers family we relish a good curry - and our absolute favourite is butter chicken. The creaminess of the sauce, combined with aromatic spices, is a mouth-watering combination, and a family favourite. At home we take turns to make our own variation. Mine is the best!”
— Gian Jeffers

Gian Jeffers’ Butter Chicken Recipe

Yields 4 portions

Ingredients: Chicken Marinade 

  • 12ml ground cumin

  • 12ml garam masala

  • 8ml chilli powder

  • 12ml turmeric

  • 8 chicken breasts

  • 260ml plain yoghurt

  • 8ml garlic

  • 8ml ginger powder

 Ingredients: Sauce 

  • 1 onion

  • 12ml Sunfoil Platinum Oil

  • 20g salted butter

  • 6ml cumin powder

  • 4ml mustard seeds

  • 30ml tomato paste

  • 2 cups chicken stock

  • 200ml fresh cream

  • 400ml coconut cream

Rice

  • 1.2 litres water

  • 2 cups chicken stock

  • 400ml rice

Garnish

  • 1 cup coriander garnish

  • 2 pinches Oryx salt and pepper

Method:

  1. Prepare the marinade by mixing dry ingredients in a bowl. Cube the chicken then mix well with dry ingredients.

  2. Add yoghurt, garlic and ginger to the marinade mixture. Incorporate well and cover bowl with a layer of cling wrap and then place into fridge for at least thirty minutes to an hour.

  3. Dice onions and sauté in pot or pan with your Sunfoil Platinum Oil on medium heat. Add cumin and mustard seeds and continue to sauté until glossy then remove and place onions into separate bowl

  4. Raise the heat and melt the butter in a pot. Add the now marinated chicken and cook for 5 minutes or until visibly white. Stir occasionally to avoid burning.

  5. Lower the heat and add the sautéed onions to the pot and mix well.

  6. Now, add the tomato paste and chicken stock.

  7. Cover the pot with a lid and let simmer for 10-15 minutes for flavours to develop.

  8. Add your cream and coconut cream and allow sauce to thicken for 10 minutes before serving.

  9. Place a pot on stove on medium heat and add water, chicken stock and rice. Wait 10-15 minutes until cooked then drain the rice over the sink. Place rice into separate bowl.

  10.  Finally, garnish your beautiful dish with your fresh coriander with your Oryx salt and pepper.

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