RECIPE VIDEO above. This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you'll find this rich enough as it is with the rich, creamy sauce!
1. Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.
2. Pure chilli powder - This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.
is a clarified butter used in Indian cooking (see this Movie Popcorn Butter
recipe for more info). For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.
4. Tomato passata is pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. Called Tomato Puree in America.
If you can't find it, puree canned tomatoes using a blender. This will also work with what is called "Tomato Sauce" in America (Australia! Don't use what we call Tomato Sauce!)
5. For a lighter version, use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)
6. No Fry Quick Papadums - Place store bought raw papadums (which are really cheap - around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.
7. Adapted from a recipe by Luke Mangan, an Australian chef and restauranteur. The only adjustments I made was to add salt (I am sure it was inadvertently omitted from his recipe) and providing the lighter option for the cream.