Prep Time:
Yield:Description
Tried and tested Butter Chicken recipe that is full of flavour yet easy to make. For best results the chicken needs to marinate for 24 hours or overnight.
Ingredients
Marinade
- 4–5 chicken breasts or 450–500g chicken pieces
- 125ml plain yoghurt (use full cream if you can)
-
1 tablespoon fresh ginger, grated2 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon chili powder
- 1 tsp ground cumin
Curry
- 1 1/2 tablespoons vegetable oil or ghee (or butter)
- 250ml tomato puree*
- 1/2 tablespoon sugar **
- 1 teaspoon salt
- 100ml cream ***
Instructions
- Cut the chicken breasts into cubes and mix the marinade ingredients with the chicken, making sure the chicken is well coated. Cover the bowl and place in the fridge overnight, ideally for for 24 hours, however 12 hours is fine too.
- In a medium-sized pan, heat the oil and take the chicken out of the marinade and place in the pan – don’t scrape all the marinade out of the bowl and into the pan, we just want the chicken!
- Fry for 3-4 minutes on high heat to seal the chicken and develop the flavours.
- Turn the heat down to low and add the tomato puree, sugar and salt and simmer for 20-25 minutes.
- Add the cream and taste whether or not you would like to add more.
- Serve with basmati rice, sambals and coriander. (a few naan breads would be great too!!)
Notes
- * If there is any opportunity to buy an Italian tomato puree – try and buy that one. I usually find they are WAY better and not as bitter.
- ** Omit the sugar if the tomato puree is sweet enough. Some of the standard grade tomato purees can be quite bitter and hence the need for the addition of the sugar. You may even need 1 tablespoon sugar however I would not add more than that. We don’t want a sweet curry we just want to ensure the tomato puree doesn’t impart an overpowering bitter taste.
- *** Add more cream for a milder curry but I suggest tasting before adding more.
- If you had a slow cooker, this recipe would work well too – after frying the chicken, I would add the puree, sugar and salt and cook on low for 6 hours before adding the cream.
- This recipe has been modified from RecipeTinEats.com who drew inspiration from Luke Mangan, an Australian chef. I have made modifications to the amount of chicken, oil, sugar, salt and cream.