Butter chicken
Marinated chicken in a smooth, buttery tomato sauce. Rich, mild and perfect with naan.
- Time1 hr
- LevelMedium
- Costabout £2.38 a head
Ingredients
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Method
- 1
Mix the chicken with the yoghurt, half the garam masala, the turmeric, half the chilli powder, lemon juice and half the salt. Marinate for at least 30 minutes.
30 min - 2
Heat half the butter in a large pan. Fry the chicken in batches for 6 minutes until browned, then set aside.
6 min - 3
Add the remaining butter and cook the onion for 8 minutes until soft.
8 min - 4
Add the garlic, ginger, cumin, remaining chilli powder and tomato purée and cook for 1 minute. Stir in the tomatoes.
- 5
Simmer for 15 minutes, then blend until smooth and return to the pan.
15 min - 6
Add the chicken and any juices and simmer for 10 minutes until cooked through.
10 min - 7
Stir in the cream, sugar, remaining garam masala and salt and warm through for 2 minutes. Serve with rice or naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.