Easily the quickest and tastiest chicken curry you can make mid-week. Don’t even bother with a takeaway as this recipe requires few fresh ingredients and mostly store cupboard staples….
For the marinade
- 2 tbsp natural yoghurt
- 2 tbsp double cream
- 1 tsp grated ginger
- 4 cloves garlic, crushed
- large pinch ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1/2 tsp paprika
- 1/4 tsp chilli powder or fresh green chilli
- 500g chicken breast sliced or diced into bite size pieces
For the sauce
- 3 tbsp vegetable oil
- 2 medium onions, finely chopped
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground fenugreek seeds, or 1 tbsp dried fenugreek leaves
- 100 g plum tomatoes
- 1 tbsp butter
- 1/4 tsp salt
- Chapatis or Rotis
- onion, tomato and coriander salad
In a large bowl, mix together the ingredients for the marinade, adding the chicken. Mix the marinade with the meat until it is well coated. Cover and refrigerate for 1/2 and hour.
To start the sauce, heat the oil in a large pan and fry the onions for 5-7 minutes or until they are lightly browned.
Add the turmeric, cumin, salt and fenugreek. Cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes thick.
Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
6 thoughts on “Butter Chicken Heaven”
[…] About RSS ← Butter Chicken Heaven […]
That…is like a party in my mouth, votes of approval from all ends of the household. Thanks!
Butter chicken is a guaranteed crowd pleaser 🙂
When do you put your green massallla cubes in and how many? Lovin’ the recipes!!
Hi Yaci! You can add the massalla cubes once you’ve softened your onions but make sure you take the garlic, ginger and chilli out of your marinade otherwise it’ll be hot hot hot!!
I’d put 1 in the first time round until you know how potent your chillis are and then see if you want to add more – you can always add more to the sauce towards the end of cooking 🙂