Butter Chicken
Butter Chicken is a rich and creamy Indian curry that is easy to make and delicious.
Equipment
- large fry pan
- bowl
- Food processor
Ingredients
Marinade
- 0.5 cup plain yoghurt full fat
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala Note 1
- 0.5 teaspoon chili powder or cayenne pepper powder Note 2
- 1 teaspoon ground cumin
- 1 tablespoon ginger freshly grated
- 2 cloves garlic crushed
- 1.5 lb chicken thigh fillets cut into bite size pieces
Curry
- 2 tablespoon ghee or butter OR 1 tablespoon vegetable oil, Note 3
- 1 cup tomato passata aka tomato puree, Note 4
- 1 cup heavy cream Note 5
- 1 tablespoon sugar
- 1.25 teaspoon salt
To serve - choose
- Basmati rice
- White rice
- Coriander/cilantro optional
Instructions
Marinade Preparation
- Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
Cooking Instructions
- Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken.
- Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over.
- Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
- Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
Notes
For an extra smooth sauce, you can blend the Marinade ingredients (except the chicken) in a food processor until smooth. Adjust seasoning as necessary even after simmering.
Nutrition
Serving: 310gCalories: 402kcalCarbohydrates: 9.8gProtein: 39.8gFat: 23.4gSaturated Fat: 9.3gCholesterol: 193mgSodium: 928mgFiber: 0.9gSugar: 6.5g
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