Butter Chicken

I know there are plenty of recipes out there for butter chicken, some of them are traditional and start with tandoori chicken, others use yoghurt instead of butter or cream to keep them low in fat. This recipe is different as it is quick, granted it does need at least 3 hours and up to 24 hours marinating time but apart from that dinner can be ready in 30 minutes. This makes a lot of sauce so feel free to up the chicken to 1kg, but what’s wrong with lots of sauce as it gives you something to dip your pappadam or roti bread in. It is also a very mild curry so perfect for the whole family but if you like a bit of heat feel free to up the chilli powder a bit. Serves 3-4 people. Recipe adapted from recipetineats.com.

Ingredients

Marinade

• 1/2 cup full fat plain yoghurt
• 3 tsp lemon juice
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1/2 tsp chilli powder
• 1 tsp ground cumin
• 1 tbsp grated ginger
• 2 garlic cloves, crushed
• 750gm – 1 kg chicken thigh fillets, cut into bite size pieces

Curry

• 30gm butter
• 1 cup tomato passata
• 1 cup cooking or thickened cream
• 3 tsp sugar
• 1 1/4 tsp salt
• Basmati rice to serve
• Coriander (optional)
• Pappadam, roti or naan (optional to serve)

Directions

Combine the marinade ingredients in a bowl.

Add in the chicken stir to completely coat the chicken. Cover and refrigerate at least 3 hours or up to 24. The longer marinating time the better the end result.

Heat the butter over medium to high heat in a large frying pan. When bubbling add in the chicken, you want the marinade that is clinging to the chicken but not the excess marinade. I find the easiest way to do this is using tongs to transfer the chicken to the frypan.

Cook the chicken for around 3 minutes, until the outside is sealed. You won’t achieve browning here because of the moisture of the marinade.

Add the tomato passata, cream, sugar and salt. Lower the heat to low and simmer for twenty minutes.

Taste for seasoning, adding more salt if necessary. If you are unsure if the chicken is cooked remove a piece to a plate and cut it in half and have a look…..

Serve with steamed basmati rice and the rest is up to you, coriander, pappadam, naan?

This is the perfect curry to make to introduce your family to Indian flavours and for those that don’t like spicy food. I hope you give it a try and please forgive my photos, as I’ve said before photos and down lights are not best friends. Enjoy. Sheryl x