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Butter Chicken

Butter Chicken

Time

40 minutes

Serves

4

Cuisine

Indian

Heat

Sultry

Dietary:

Making this recipe

Ingredients

For the marinade:

8 tbsp plain yoghurt

1 tbsp lemon juice

1 tsp ground turmeric

2 tsp Indian garam masala

½ tsp cayenne chilli powder

1 tsp ground cumin

1 tbsp fresh ginger, grated

2 cloves garlic, crushed

750g chicken thigh fillets, chopped into bite-sized chunks

For the curry:

50g unsalted butter

200ml tomato passata

220ml heavy cream

1 tbsp sugar

1 tsp salt

To serve (optional):

Basmati rice

Coriander

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Method

Step 1:

In a bowl, mix together all the ingredients for the marinade. Add the chicken and combine until well coated. Marinate for at least 3 hours and up to 24 hours.

Step 2:

When you’re ready to cook, heat the butter in a pan over a high flame.

Step 3:

Add the chunks of chicken to the pan. Don’t wipe off the marinade, but don’t pour the marinade into the pan either.

Step 4:

Cook the chicken for around 3 minutes until white all over.

Step 5:

Add the tomato passata, cream, sugar and salt, mix it in and then turn the heat down and simmer for around 20 minutes.

Step 6:

Serve with basmati rice and garnish with coriander.