BUTTER CHICKEN
November 1, 2018
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Creamy, flavoursome butter chicken isn’t the most authentic of curries but always goes down a treat in our household. This recipe is a great alternative to the takeaway version.

Creamy, flavoursome butter chicken isn’t the most authentic of curries but always goes down a treat in our household. This recipe is a great alternative to the takeaway version.

You might be pleasantly surprised at how easy this butter chicken is to make. We think it tastes a lot nicer than any of those packet sauces too. Give it a try and let me know what you think?

If you want to make your own naan bread, this flatbread recipe is a good option (just cook on a slightly higher heat and brush with garlic butter).

 

PRINT RECIPE PDF

 

Creamy, flavoursome butter chicken isn’t the most authentic of curries but always goes down a treat in our household. This recipe is a great alternative to the takeaway version.

BUTTER CHICKEN

Difficulty: Easy
Ready In: 35 minutes
Serves: 4

Creamy, flavoursome butter chicken isn’t the most authentic of curries but always goes down a treat in our household. This recipe is a great alternative to the takeaway version.

QUICK PRINT

Ingredients

BUTTER CHICKEN

  • 600 g boneless, skinless chicken thighs (1lb 5oz)
  • 1 brown onion
  • 3 cloves garlic
  • 3 Tbsp butter, divided
  • 2 tsp garam masala
  • 1 1/2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 400 g tomato passata (14oz)
  • 4 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup cream (125ml)

BROCCOLI

  • 1 broccoli
  • 2 cloves garlic
  • 2 tsp olive oil
  • 1/4 cup sliced almonds

TO SERVE

  • 2 x 250 g microwave pouches basmati rice (2 x 8.8oz)
  • Naan bread (optional)

Instructions

  1. PREPARE BUTTER CHICKEN

    Dice chicken into 2cm cubes. Finely dice onion and crush garlic.

  2. Melt 1 tablespoon butter in a large frying pan. Add chicken and brown all over (doesn’t need to be fully cooked). Remove from pan onto a plate.

  3. Melt another tablespoon of butter in the pan and add chopped onion and crushed garlic. Cook for about 4 minutes, until onion is soft. Stir in garam masala, paprika, coriander, cumin and ginger and cook for a further minute, until fragrant.

  4. Add chicken back to the pan and stir in passata, sugar and salt. Simmer for 15 minutes, until chicken is cooked through and sauce has thickened slightly.

  5. PREPARE BROCCOLI

    Meanwhile, chop broccoli into florets and microwave for 2 minutes. Heat oil in a large frying pan over a high heat. Add broccoli, garlic and almonds to the pan and cook for 2 minutes, until broccoli is lightly charred and almonds are toasted.

  6. FINISH COOKING BUTTER CHICKEN

    Stir cream and remaining tablespoon of butter into the curry. Turn heat down to very low while you prepare the rice and naan.

  7. SERVE

    Microwave rice according to instructions on the packet. Cook naan (I prefer to heat it up in the frying pan), if using. Serve butter chicken on rice with broccoli and naan bread on the side.

Recipe Notes

WINE MATCH: A Riesling or a Pinot Gris.
GLUTEN-FREE OPTION: Apart from the naan bread, this meal is naturally gluten-free. If you can’t find gluten-free naan bread, try gluten-free pita breads spread with a little garlic butter instead.
INGREDIENT SWAPS: Chicken could be swapped for diced lamb or prawns. For a dairy-free option, use coconut cream instead of regular cream and replace first 2 tablespoons butter with olive oil (omit the last tablespoon). You could serve with pappadums instead of naan bread.
MAKE IT HEALTHIER: You can use brown rice or brown basmati rice instead of regular basmati rice. Cauliflower rice is a good option too.

 

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2 Comments

  1. Samantha says:

    This butter chicken recipe was delicious! Thank you. I added cardamom to mine. Super easy and will def make again.

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