Feed Your Family For £20...In A Hurry! The Cookbook

Butter chicken

Butter chicken is one of my favourite Indian dishes. It has a nice mild spice taste and is creamy without being over the top heavy. It is also simple to make which is a huge bonus! Enjoy!

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Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 150 ml plain yoghurt
 1 tbsp lemon juice
 1 tsp tumeric powder
 2 tsp garam masala
 ½ tsp chilli powder
 1 tsp ground cumin
 1 tbsp grated ginger
 2 cloves or garlic, grated / crushed
 500 g diced chicken thighs or breast
 2 tbsp butter
 150 ml tomato passata or tinned tomatoes blitzed
 150 ml double cream
 1 tbsp sugar
 1 tsp salt

1

Combine the Marinade ingredients (ingredients up to the chicken in the list above) in a food processor and blend until smooth.

2

Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

3

Heat the butter or over a high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (and don't pour the Marinade left in the bowl into the fry pan).

4

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over

5

Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes.

6

For a real restaurant taste you can now stir in an extra 2 TBSP of butter. I don't do this as I don't like it as greasy as it makes the sauce

7

Serve with rice and garlic naan

Ingredients

 150 ml plain yoghurt
 1 tbsp lemon juice
 1 tsp tumeric powder
 2 tsp garam masala
 ½ tsp chilli powder
 1 tsp ground cumin
 1 tbsp grated ginger
 2 cloves or garlic, grated / crushed
 500 g diced chicken thighs or breast
 2 tbsp butter
 150 ml tomato passata or tinned tomatoes blitzed
 150 ml double cream
 1 tbsp sugar
 1 tsp salt

Directions

1

Combine the Marinade ingredients (ingredients up to the chicken in the list above) in a food processor and blend until smooth.

2

Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

3

Heat the butter or over a high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (and don't pour the Marinade left in the bowl into the fry pan).

4

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over

5

Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes.

6

For a real restaurant taste you can now stir in an extra 2 TBSP of butter. I don't do this as I don't like it as greasy as it makes the sauce

7

Serve with rice and garlic naan

Butter chicken

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