Butter chicken

Butter chicken recipe

3 ratings

Creamy, mildly-spiced and full of fantastic flavour – this classic Indian chicken curry is an international favourite that's super easy to rustle up at home. In just 30 minutes you can be tucking into a silky curry with warming heat from tandoori masala and fresh chillies, which is balanced perfectly with velvety butter and indulgent double cream. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook, plus marinating
  • 511 calories / serving

Ingredients

  • 500g (1lb) skinless chicken breast, diced
  • 4 tbsp tandoori masala spice mix
  • 3 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1-2 green chillies, finely chopped
  • 2 tbsp olive oil
  • 2 cardamom pods
  • 1 cinnamon stick
  • 1 tsp chilli powder, to taste
  • 2 x 400g tins chopped tomatoes
  • 25g butter
  • 150ml double cream or natural yogurt
  • boiled basmati rice and naan breads, to serve (optional)

Each serving contains

  • Energy

    2130kj
    511kcal
    26%
  • Fat

    35g 49%
  • Saturates

    17g 84%
  • Sugars

    9g 9%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 15.7g Protein 35.4g Fibre 3.2g

Method

  1. Put the chicken in a small mixing bowl. Add 2 tbsp tandoori masala spice mix and 1 crushed garlic clove. Stir well, cover and set aside in the fridge to marinate for 1 hour or at room temperature for 30 minutes.
  2. Add the remaining crushed garlic, onion and green chillies to a large frying pan with 1 tbsp olive oil and fry over a medium heat for 2 minutes. Add the cardamom pods and cinnamon and continue to cook for 2 minutes, or until the onions are golden brown. Add the remaining tandoori masala spice mix and chilli powder to taste and cook for 1 minute before adding the chopped tomatoes to the pan. Simmer over a low heat for 6-8 minutes.
  3. In a separate pan, melt the butter with the remaining olive oil, then add the chicken pieces and fry over a medium heat for 3-4 minutes. Add the cooked chicken to the tomato sauce and continue cooking for a further 5 minutes until cooked through with no pink meat remaining. Remove the pan from the heat and allow to stand for 5 minutes before adding the double cream (or yogurt) and mix until smooth.
  4. Serve with boiled basmati rice.

Tip: To make the curry go further, add a tin of drained and rinsed chickpeas to the pan when you add the chopped tomatoes. When you take the curry off the heat, stir through a bag of ready washed baby spinach. It will wilt in the heat of the sauce and add great flavour and colour to the dish!

See more 30-minute fakeaways

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

You may also like

Be the first to comment

blog comments powered by Disqus