Butter Chicken Curry

  • on April 21, 2020
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Butter Chicken Curry

Butter Chicken Curry

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 2 hours
Total Time: 3 hours

The perfect comfort food. Butter Chicken is one of the most popular British Indain Restaurant (BIR) curries and we just had to share our favourite easy recipe for this.

Ingredients

  • Chicken Marinade
  • 4 large chicken breasts, diced
  • 100g full-fat yoghurt
  • 2 cloves garlic, finely grated
  • 5cm ginger, finely grated
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 0.5 tsp salt
  • Sauce
  • 1 tbsp ghee (alternatively use vegetable oil)
  • 3 banana shallots, roughly chopped
  • 3 cloves garlic, finely grated
  • 5 cm ginger, finely grated
  • 5 medium tomatoes, roughly chopped garam masala
  • 1 tsp kashmiri chilli powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp dried fenugreek leaves
  • 50g cashew nuts
  • 0.5 tsp salt (adjust to taste)
  • 1 tsp caster sugar
  • 150g double cream
  • 2 tbsp unsalted butter

Instructions

    1. In a bowl combine the yoghurt, garlic, ginger, chilli powder, garam masala and salt. Combine the chicken with the yoghurt mix, ensuring it is well coated and allow to marinade for at least 30 minutes in the fridge.
    2. Heat the ghee in a large pan over a medium heat. Add the chicken and sear on all sides, once charred in colour remove the meat and set aside.
    3. To the same pan add shallots, garlic and ginger, sauté for 5 minutes. Add garam masala, chilli powder, ground coriander, ground turmeric and cashews, cook out spices for 1 minute.
    4. Add tomatoes to the pan and allow to simmer for 15 minutes until soft, add a splash of water if the sauce becomes too dry.
    5. Once the tomatoes have softened add 100g double cream, salt and sugar, blend till smooth.
    6. Strain through a sieve to produce a rich, velvety sauce.
    7. Return the sauce to the pan and stir through the charred chicken pieces, butter and fenugreek leaves. Warm for 10 minutes to ensure the chicken is cooked through.
    8. Garnish with remaining double cream and serve with homemade chapatis or basmati rice.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 837Total Fat: 50gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 191mgSodium: 2204mgCarbohydrates: 49gFiber: 7gSugar: 26gProtein: 53g

Nutrition information isn’t always accurate.

Rating: 5.0/5. From 1 vote.
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