Iraqi-style Butter Chicken

Ingredients

In this Iraqi adaptation of butter chicken, we incorporate traditional Iraqi spices and flavors to create a unique twist on the classic Indian dish. The addition of saffron adds a distinct aroma and a subtle earthy flavor to the sauce. Iraqi cuisine often features ingredients like saffron, cinnamon, and cardamom, which lend a warm and fragrant touch to the dish. Additionally, we use Iraqi-style yogurt and incorporate Iraqi cooking techniques to infuse the dish with the essence of Iraqi cuisine. We alse have the original recipe for Butter Chicken, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• A pinch of saffron threads, soaked in 2 tablespoons warm water A pinch of saffron threads, soaked in 2 tablespoons warm water
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, cinnamon, cardamom, paprika, salt, and black pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
5. 5.
   Stir in the pureed tomatoes and cook for 5 minutes, until the mixture thickens slightly.
6. 6.
   Add the marinated chicken to the pan and cook until it is no longer pink in the center, about 10 minutes.
7. 7.
   Pour in the saffron water, along with the soaked saffron threads, and stir well.
8. 8.
   Add the butter and heavy cream to the pan, stirring until the butter has melted and the sauce is well combined.
9. 9.
   Reduce the heat to low and simmer for an additional 10 minutes, allowing the flavors to meld together.
10. 10.
    Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to release its vibrant color and aroma.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger and grate it finely using a grater or a microplane.
• Tomatoes — To puree the tomatoes, remove the seeds and blend them until smooth in a blender or food processor.

Tips & Tricks

• For a spicier version, add a chopped green chili or a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• To make the dish healthier, you can substitute the heavy cream with Greek yogurt or coconut milk.
• For a smoky flavor, grill the marinated chicken before adding it to the sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Iraqi-style Butter Chicken is best served hot with fragrant basmati rice or freshly baked naan bread. Garnish with fresh cilantro for a pop of color and a burst of freshness.

Presentation advice

To elevate the presentation of this dish, arrange the chicken pieces on a bed of fluffy basmati rice and drizzle the sauce over the top. Sprinkle some saffron threads and chopped cilantro as a final touch for an elegant and inviting appearance.