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Hayden Quinn's butter chicken recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Skip the takeout and whip up a quick and flavorful Indian-style curry at home.
Ingredients:
  • 15g ginger
  • 3 garlic cloves, grated
  • Juice of 1 lemon
  • 600g chicken thighs, trimmed
  • 49.60 gm tandoori curry paste
  • 40.00 ml ghee or sunflower oil
  • 1 onion, sliced
  • 5 cardamom pods
  • 1½ tsp fennel seeds
  • 1½ tsp ground paprika
  • 1 tsp cumin seeds, toasted and crushed
  • 1 x 410g can tomato puree
  • 300ml pure (thin) cream
  • Naan bread, to serve
  • Sliced green chilli, to serve
  • Fresh coriander, to serve
  • Basmati rice, to serve
Instructions:
  • In a large bowl, mix together ginger, garlic, lemon juice, chicken, and tandoori paste. Ensure everything is well coated. Refrigerate for at least 30 minutes, or overnight for maximum flavor infusion.
  • Preheat a chargrill or barbecue over high heat. Cook chicken in batches for 2-3 minutes per side until nicely charred.
  • In a saucepan over medium heat, melt the ghee until shimmering. Cook the onion until softened for 2-3 minutes, then add the spices and cook until fragrant for about 1-2 minutes.
  • Cut the chicken into 3cm pieces and introduce it to the saucepan. Incorporate the tomato puree and 1½ cups (375ml) water, then let it come to a gentle simmer. Cook for 4-5 minutes before stirring in the cream. Simmer gently for another 15-20 minutes until the sauce thickens slightly.
  • Garnish with naan bread, green chilli, coriander, and rice before serving.

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