Butter chicken

This recipe requires preparation in advance!

Forget the takeaway. This classic rich curry of chicken marinated in yogurt, cream and spices is easy to make at home.

Butter chicken

Servings:	Serves 4
Calories per serving:	325
Ready in:	2 hours 5 minutes
Prep. time:	1 hour 30 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review It's nicer with ghee 4.8/5 But still good with just butter. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons of butter or ghee
• 1 large onion
• ¼ teaspoon of fresh ground cinnamon
• 2-3 cloves of garlic, crushed
• 2 teaspoons of fresh ginger, grated
• 1 teaspoon of ground turmeric powder
• 1 tablespoon of ground coriander
• 2-3 teaspoons of chili powder
• 50g Tandoori masala powder
• 400 grams of skinless, boneless chicken thighs or breasts
• 100g Tomato puree
• 100g full cream
• 1 lemon or lime
• ½ cup of yogurt

Method

1. Trim and cut the chicken into small cubes
2. In a large bowl add Tandoori powder, yogurt and lemon juice. Rub well into the chicken. Cover and place in the refrigerator for at least an hour or more if you have the time.
3. Slice the onions finely
4. Heat a wok or large saucepan until evenly hot
5. Melt 2 tablespoons of butter until it froths
6. Add the onions and the cinnamon powder to the wok and fry lightly. When the onions are soft and starting to brown, add the crushed garlic and ginger and fry for a minute or so
7. Add the turmeric, chili and coriander, and sautee over a medium heat
8. Add the cubed chicken and cook for 10 minutes
9. Add the tomato puree and cream and heat through
10. Cover and simmer for 10 minutes or until the chicken is properly cooked

Serving suggestions

Serve with boiled rice or pulao rice and a mint and onion raita.

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