At Boardwalk Hotel and Casino, young and energetic commis chef Shuayb Brooks has crafted a rich and flavourful butter chicken dish that delivers the perfect blend of warmth, spice, and indulgence. Balanced with a hint of sweetness and finished with fresh cream and coriander, this recipe creates a restaurant-style meal you can easily enjoy at home.
“Butter chicken is rich, comforting, and perfect for sharing with family,” Brooks said, recommending the dish be served with fluffy basmati rice, soft naan, or roti.
Ingredients
Marinade
- 5 chicken breasts, cut into cubes
- 125 g plain yogurt
- 1 tsp ginger & garlic paste
- 2 tsp chilli powder
- 1 tsp dhania (coriander) powder
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp salt
- Juice of 1 lemon
Curry Sauce
- 3 tbsp butter
- 1 onion, finely chopped
- 2 bay leaves
- 1 tsp ginger & garlic paste
- 2 tsp chilli powder
- 1 tsp dhania powder
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp salt
- 2 tomatoes, liquidised
- 2 tbsp sugar
- 2 tbsp tomato paste
- 125 ml cream
- Fresh coriander, chopped (for garnish)
Serve with
- Basmati rice
- Naan bread
- Roti
Method
Step 1 – Marinate the chicken
Cut the chicken breasts into cubes and place in a bowl. Add all the marinade ingredients, mix well, cover, and refrigerate for a few hours or overnight for best flavour.
Step 2 – Cook the chicken
Heat a pot on high heat with a little oil. Add the marinated chicken and cook until about halfway done. Remove from the pot and set aside.
Step 3 – Make the curry base
In the same pot, add the butter.
Sauté the chopped onion and bay leaves until soft.
Add the ginger & garlic paste, chilli powder, dhania powder, garam masala, paprika, turmeric, salt, sugar, and liquidised tomatoes.
Cook on medium heat for a few minutes until the sauce thickens slightly.
Step 4 – Finish the butter chicken
Add the half-cooked chicken back into the pot.
Stir in the tomato paste and cream.
Cook until the chicken is fully cooked and the sauce is rich and creamy.
Garnish with freshly chopped coriander.
