Butter chicken

LornaAuthorLorna
00DifficultyIntermediate

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Yields1 Serving

 1kg boneless, skinless chicken thighs
 2TBSP lemon juice
 2 cloves of minced garlic
 1TBSP garam masala
 For the sauce
 1/4 cup veg oil
 2 large onions chopped
 2TBSP coarsely chopped garlic
 2TBSP garam masala
 2tsp paprika
 1/4tsp cinnamon
 Tin of chopped tomatoes
 3/4 cup of double cream
 2TBSP butter

1

For the marinade

2
3
4
5

Combine the lemon juice, minced garlic, 1TBSP garam masala and cover the chicken and leave while you make the sauce

6
7
8
9

For the sauce

10
11
12
13

Heat oil over a medium heat in a large saucepan. Add the onions and slowly cook until golden, about 20 mins , reduce the heat if they're browning too quickly

14
15
16
17

Add garlic and cook for 1 minute

18
19
20
21

Stir in the remaining garam masala, paprika, cinnamon and cook for 1 minute more

22
23
24
25

Add the tomatoes, cook for 2 minutes then add the cream

26
27
28
29

Purée/blend the sauce and bring to a simmer

30
31
32
33

Add the chicken, cover and simmer over a medium/low heat for about 20-30 minutes

34
35
36
37

Stir in the butter and heat through

38
39
40
41

Serve with rice

Category

Ingredients

 1kg boneless, skinless chicken thighs
 2TBSP lemon juice
 2 cloves of minced garlic
 1TBSP garam masala
 For the sauce
 1/4 cup veg oil
 2 large onions chopped
 2TBSP coarsely chopped garlic
 2TBSP garam masala
 2tsp paprika
 1/4tsp cinnamon
 Tin of chopped tomatoes
 3/4 cup of double cream
 2TBSP butter

Directions

1

For the marinade

2
3
4
5

Combine the lemon juice, minced garlic, 1TBSP garam masala and cover the chicken and leave while you make the sauce

6
7
8
9

For the sauce

10
11
12
13

Heat oil over a medium heat in a large saucepan. Add the onions and slowly cook until golden, about 20 mins , reduce the heat if they're browning too quickly

14
15
16
17

Add garlic and cook for 1 minute

18
19
20
21

Stir in the remaining garam masala, paprika, cinnamon and cook for 1 minute more

22
23
24
25

Add the tomatoes, cook for 2 minutes then add the cream

26
27
28
29

Purée/blend the sauce and bring to a simmer

30
31
32
33

Add the chicken, cover and simmer over a medium/low heat for about 20-30 minutes

34
35
36
37

Stir in the butter and heat through

38
39
40
41

Serve with rice

Butter chicken