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Butter Chicken from the Woodfired Oven

This is a super indulgent dish with a spicy kick and may be one of the best things you’ll ever cook in your oven!  Delicious served simply with boiled rice or perhaps a delicious flatbread – check out our Wood Fired Flatbreads & Pancakes book for some ideas.

The combination of spices all come together in a creamy, tomato sauce and the flavours are developed by leaving the chicken in the butter mixture for as long as you can – overnight is perfect if you can plan ahead!

Do give it a go, you won’t be disappointed – you can see David cooking this dish on this week’s #woodfiredweekly here.

Butter Chicken from the Woodfired Oven

This week’s #woodfiredweekly

Woodfired Butter Chicken – Ingredients

4 chicken breasts, skinned & boned

For the curry butter:

100g soft butter

2 garlic cloves, peeled & crushed

3cm piece root ginger, peeled & finely grated

1tsp garam masala

1tsp turmeric

1/4tsp ground cloves

Small handful coriander leaves, chopped

For the sauce:

3 garlic cloves, peeled & finely grated

3cm piece root ginger, peeled & finely grated

4 green cardamom pods

4 cloves

1tsp fennel seeds

2tsp garam masala

1/2tsp hot chilli powder

1tsp turmeric

150ml passata or chopped tomatoes

100ml double cream

Butter Chicken from the Woodfired Oven

A fabulous combination of spices

Woodfired Butter Chicken – Oven State, Equipment etc

1-2 Mississippi

Heat deflector to prevent side scorch

Griddle pan

Frying pan or saucepan

Woodfired Butter Chicken – Method

  1. Mix all the ingredients for the curry butter together and season with salt and lots of pepper. Rub the curry butter all over the chicken breasts.
  2. With the fire to one side of the oven, heat a griddle pan or frying pan then roast the chicken breasts for about 12-15 mins until cooked through. Cover and set aside in a warm place to rest.
  3. To make the sauce gently sweat the garlic and ginger in some oil at the front of the oven for a few minutes without browning.
  4. Scatter in the cardamom, cloves and fennel seeds and cook for 2 minutes then add the butter and juices from the chicken, the ground spices. Stir well and cook for another 2 minutes. Pour in the passata and cream, bring to the boil and simmer for a few minutes to reduce the sauce until it’s thick.
  5. To finish slice the chicken and serve with the sauce. Serve with a lime wedge to squeeze over the top.
Butter Chicken from the woodfired oven

The finished butter chicken – tuck in!

Woodfired Butter Chicken – Alternatives

Instead of chicken, use pork tenderloin or pork chops, chicken thighs and for a vegetarian option, aubergine or butternut squash steaks.

Woodfired Butter Chicken – Wine Suggestion

Thanks to Suzie from Michael Sutton’s Cellar for these delicious wine suggestions –

White wine – a slightly older White Burgundy with texture and roundedness

Red wine – an Australian Pinot Noir with soft tannins and plenty of fruit to get your taste buds singing

Butter Chicken from the Woodfired Oven