Name: Butter Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g skinless, boneless chicken breast or thigh, cut into bite-sized pieces; 150 g plain yoghurt; 1 tbsp lemon or lime juice; 1 tsp sweet paprika; 1 tbsp garam masala; 0.5 tsp cayenne pepper (to taste); 0.5 tsp ground cumin; 0.5 tsp turmeric; 1 fresh ginger, thumb-sized piece, grated; 2 cloves garlic, crushed; 1 tsp salt; 1 large onion, finely chopped; 6 tbsp butter (3 tbsp for sweating, 3 tbsp added to the sauce later); 700 g passata; 1 tsp cinnamon; 1 tsp cayenne pepper (to taste); 1 fresh ginger, thumb-sized piece, grated; 2 cloves garlic, crushed; 1.5 tsp salt; 1 tbsp honey; 150 ml double cream; 1 tsp garam masala (at the end); fresh coriander (optional, for sprinkling); basmati rice or naan (for serving)

Preparation

Mix the yoghurt, lemon or lime juice, paprika, garam masala, cayenne pepper, cumin, turmeric, ginger, garlic and salt into a marinade. Turn the chicken pieces in it, transfer to a baking dish and leave to marinate in the fridge for at least 1 hour, ideally overnight.
Preheat the oven to 200 °C (conventional). Roast the marinated chicken for about 25 minutes; it does not need to be fully cooked through as it will finish cooking in the sauce.
For the sauce, sweat the onion in 3 tbsp butter until translucent. Stir in the passata, cinnamon, salt, cayenne pepper, ginger and garlic and simmer gently, covered, for about 20 minutes, stirring occasionally.
Add the remaining 3 tbsp butter, the honey and the cream and simmer for another 3 minutes.
Add the cooked chicken along with any juices from the dish to the sauce and let it sit for 2 to 3 minutes, taking care that the sauce does not split. Stir in the garam masala and adjust the seasoning.
Sprinkle with coriander and serve with basmati rice or naan.

Drink with it

White wine · excellent match
Gewürztraminer or Riesling Spätlese, off-dry to sweet, well chilled
Residual sweetness tames the cayenne heat, the spicy notes of the Traminer meet the garam masala and cinnamon, and the acidity balances the butter and cream.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Indian lager or Helles, ice cold
Cold and fizz cool the heat and clear the butterfat from the palate without adding bitterness that would stoke the spice.
Pils or Helles: What's the Difference?
IPA · good match
Pale ale or mild, fruity IPA
Tropical fruit in the hops suits the spiced tomato sauce; strong bitterness would heighten the heat, so choose a mild one.
What Is an IPA? Hop Aroma with Many Faces
Mellow whisky · good match
Mild single malt as a highball with soda over ice
The whisky's vanilla and honey pick up the sweetness of the sauce, while soda and ice keep the drink light and do not fan the heat.
Whisky with food: cheese, chocolate, and savory dishes
Rosé · good match
Rosé with a little residual sweetness, well chilled
Red fruit suits the tomato, while residual sugar and chill take the edge off the heat.

Preparation

Mix the yoghurt, lemon or lime juice, paprika, garam masala, cayenne pepper, cumin, turmeric, ginger, garlic and salt into a marinade. Turn the chicken pieces in it, transfer to a baking dish and leave to marinate in the fridge for at least 1 hour, ideally overnight.
Preheat the oven to 200 °C (conventional). Roast the marinated chicken for about 25 minutes; it does not need to be fully cooked through as it will finish cooking in the sauce.
For the sauce, sweat the onion in 3 tbsp butter until translucent. Stir in the passata, cinnamon, salt, cayenne pepper, ginger and garlic and simmer gently, covered, for about 20 minutes, stirring occasionally.
Add the remaining 3 tbsp butter, the honey and the cream and simmer for another 3 minutes.
Add the cooked chicken along with any juices from the dish to the sauce and let it sit for 2 to 3 minutes, taking care that the sauce does not split. Stir in the garam masala and adjust the seasoning.
Sprinkle with coriander and serve with basmati rice or naan.

Drink with it

White wine · excellent match
Gewürztraminer or Riesling Spätlese, off-dry to sweet, well chilled
Residual sweetness tames the cayenne heat, the spicy notes of the Traminer meet the garam masala and cinnamon, and the acidity balances the butter and cream.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Indian lager or Helles, ice cold
Cold and fizz cool the heat and clear the butterfat from the palate without adding bitterness that would stoke the spice.
Pils or Helles: What's the Difference?
IPA · good match
Pale ale or mild, fruity IPA
Tropical fruit in the hops suits the spiced tomato sauce; strong bitterness would heighten the heat, so choose a mild one.
What Is an IPA? Hop Aroma with Many Faces
Mellow whisky · good match
Mild single malt as a highball with soda over ice
The whisky's vanilla and honey pick up the sweetness of the sauce, while soda and ice keep the drink light and do not fan the heat.
Whisky with food: cheese, chocolate, and savory dishes
Rosé · good match
Rosé with a little residual sweetness, well chilled
Red fruit suits the tomato, while residual sugar and chill take the edge off the heat.

Butter Chicken

Preparation

Drink with it

Gewürztraminer or Riesling Spätlese, off-dry to sweet, well chilled

Indian lager or Helles, ice cold

Pale ale or mild, fruity IPA

Mild single malt as a highball with soda over ice

Rosé with a little residual sweetness, well chilled

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Chicken Pad Thai

Butter Chicken

Preparation

Drink with it

Gewürztraminer or Riesling Spätlese, off-dry to sweet, well chilled

Indian lager or Helles, ice cold

Pale ale or mild, fruity IPA

Mild single malt as a highball with soda over ice

Rosé with a little residual sweetness, well chilled

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Chicken Pad Thai