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Butter chicken
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Prep Time:
Cook Time:
30 minutes
30 minutes
Total Time:
30 minutes
30 minutes
Family-friendly butter chicken packed with flavorful spices and creamy richness.
Ingredients:
- 27.30 gm light olive oil
- 600g chicken thigh fillets, excess fat trimmed, quartered
- 20g butter
- 1 brown onion, cut into thick wedges
- 2cm-piece fresh ginger, peeled, shredded
- 1 x 7cm cinnamon stick (see note)
- 5.00 gm ground paprika
- 2 tsp ground coriander
- 2.50 gm ground cumin
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 185ml (3/4 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) chicken style liquid stock
- 150g green round beans
- 2 tomatoes, coarsely chopped
- 80ml (1/3 cup) thickened cream
- 60ml (1/4 cup) Greek-style yoghurt
- 25g (1/4 cup) flaked almonds, toasted
- Natural yoghurt, extra, to serve
- Fresh coriander sprigs, to serve
- Saffron rice or steamed rice, to serve
Instructions:
- Preheat a wok until smoking hot. Add 1 tablespoon of oil, followed by half of the chicken. Stir-fry until golden, about 3-4 minutes. Transfer to a plate and repeat with the remaining chicken, reheating the wok as needed between batches.
- In the wok, heat the oil and butter. Add onion, ginger, and garlic. Cook and stir for 5 minutes until onion softens. Stir in cinnamon, paprika, ground coriander, cumin, garam masala, and chili powder for 30 seconds until fragrant. Add chicken and coat well.
- Stir in the passata, stock, beans, and tomato. Lower the heat to medium and let it simmer for 10 minutes, or until the chicken is fully cooked.
- Mix the cream, yogurt, and cornflour in a small bowl, then stir into the wok and simmer until the mixture thickens, about 2 minutes.
- Garnish the curry with almonds, additional yogurt, fresh coriander, and serve with rice.