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Butter chicken
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Prep Time:
85 minutes
85 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
115 minutes
115 minutes
Family-friendly butter chicken with flavorful curry vibes, mild heat.
Ingredients:
- 1kg chicken breast fillets
- 350.00 gm butter chicken curry paste (tomato and tamarind) (see note)
- 165.00 ml thick natural yoghurt
- 4 garlic cloves, crushed
- 40.00 ml ghee (see note) or olive oil
- 1 cinnamon stick
- 425g can tomato puree
- 1 tsp chicken style stock powder
- 125.00 gm water
- 83.33 gm thickened cream
- 4 green onions, sliced, to serve
- naan bread, to serve
Instructions:
- Dice chicken into 3cm cubes and transfer to a ceramic bowl. Mix in 2/3 cup of curry paste, yogurt, and half of the garlic. Toss to evenly coat. Chill in the refrigerator for 1 hour, if desired.
- In a large heavy-based saucepan over medium heat, heat ghee or oil. Add the rest of the garlic and a cinnamon stick. Stir and cook for 2 minutes until fragrant. Add the remaining 1/3 cup curry paste, tomato puree, stock powder, and water. Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes.
- Combine chicken and curry paste in a saucepan and simmer for 10 minutes, stirring occasionally. Mix in cream and cook for an additional 5 minutes until chicken is cooked through. Discard cinnamon stick, garnish with onions, and serve with naan bread.