Butter chicken
35 min
*estimate per serving
Creamy, mild, buttery tomato curry. A family favourite fakeaway.
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100g Greek yoghurt
40g butter
400g tomato passata
Other ingredients
600g chicken thighs, boneless
2 tsp garam masala
1 tsp kashmiri chilli powder
1 onion
3 cloves garlic
4cm fresh ginger
100ml double cream
1 tsp ground cumin
250g basmati rice
small bunch fresh coriander
1 pinch sea salt
What to do
- 1
Mix the chicken with the yoghurt, half the garam masala, chilli and salt.
- 2
Grill or pan-fry the chicken for 10 minutes until charred.
- 3
Melt the butter. Cook the onion for 8 minutes.
- 4
Add the garlic, ginger and cumin. Cook 1 minute.
- 5
Add the passata. Simmer for 10 minutes. Blend smooth.
- 6
Stir in the cream, the rest of the garam masala and the chicken.
- 7
Simmer for 5 minutes. Serve with rice and coriander.
Good to know: Cook chicken until there is no pink inside.
Photo: Photo by Xian Saiful on Pexels