Butter Chicken
Butter chicken is an all time favourite of many households as it's relatively easy and quick to make, whilst also being incredibly flavourful. This particular recipe creates a rich, creamy sauce you will want to eat by the spoonful. If there happens to be leftovers (which is unlikely), butter chicken makes an awesome lunch when heated up.
Instructions
- Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
- Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
- Heat the vegetable oil over 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 (but don't pour the Marinade left in the bowl into the fry pan).
- Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over.
- Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
- Garnish with coriander/cilantro leaves if using. Serve with basmati rice and naan.
