Butter chicken

LornaBy Lorna    

May 3, 2015


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


1For the marinade

2Combine the lemon juice, minced garlic, 1TBSP garam masala and cover the chicken and leave while you make the sauce

3For the sauce

4Heat 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

5Add garlic and cook for 1 minute

6Stir in the remaining garam masala, paprika, cinnamon and cook for 1 minute more

7Add the tomatoes, cook for 2 minutes then add the cream

8Purée/blend the sauce and bring to a simmer

9Add the chicken, cover and simmer over a medium/low heat for about 20-30 minutes

10Stir in the butter and heat through

11Serve with rice