Butter chicken! The ideal midweek dinner for flavour, high protein and most importantly easy to make! Few top tips are- marinade in advance, score your meat and cook gently so the sauce does not split and the best rice to serve this with is basmati rice!
Ingredients
Serves: 4
For the chicken and marinade
- 800 g chicken thighs, boneless, skinless, large chunks
- 200 g natural yogurt
- 30ml lemon juice
- 3 cloves garlic chopped tiny
- 1 tbsp ginger puree
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp salt
For the sauce
- 40 g butter
- 1 tbsp olive oil
- 1 large white onion, finely diced
- 2 cloves garlic, crushed
- 1 tbsp grated ginger
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chilli powder (optional)
- 400 g passata
- 150 ml light cream
- 1 tsp sugar
Method
- Mix all marinade ingredients, add chicken, coat well, cover, and marinate at least 1 hour or overnight.
- Heat a wide pan over medium–high with a little oil, add chicken and let it colour well without moving too much.
- Reduce heat slightly, add butter and olive oil directly to the pan, then add onion and cook gently until very soft.
- Add garlic and ginger, cook briefly, then stir in spices until fragrant.
- Add passata, sugar, and salt, simmer uncovered until thick and rich.
- Stir in cream and simmer gently until chicken is tender and sauce is smooth and glossy.
- Finish with extra butter if desired and chopped coriander. Serve with rice or naan.
