Jimmy’s Butter Chicken



I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.



Spices can be find in my favourite spice shop – Green Valley Spice


Marinate the Chicken



Add Passata and cooked til potatoes are cooked through


Add in the cream



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7 Comments (+add yours?)

  1. William @Wealth For Teens
    Jul 26, 2011 @ 10:17:10

    Looks delicious!!!!


  2. betty
    Jul 26, 2011 @ 13:14:34

    looks good!! i am so close to greenvalley spice its not funny ! We should do dinner some time 🙂 ive been craving sweet n sour fish from goldenking2000 nom nom


  3. Ramen Raff
    Jul 26, 2011 @ 16:28:54

    This recipe looks and sounds good. I’ll have to try make it soon!


  4. anh@anhsfoodblog.com
    Jul 26, 2011 @ 22:33:24

    I have heard good things about this recipe! hope to try it soon


  5. sugarpuffi
    Jul 27, 2011 @ 18:46:18

    whooh! u finally made it! love butter chicken<3


  6. Dolly
    Jul 27, 2011 @ 21:59:27

    i loveeee butter chicken, though ive never attempted it at home 😦


  7. Vivienne
    Jul 28, 2011 @ 16:08:00

    ive been wanting to make this ever since last season of masterchef! dont normally make curries like these athome coz i never seem to have the ingredients on hand. looks delish!


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