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.

Servings: 4

Duration: 35m

Recipe Tags:

butter chicken Chicken Indian cuisine

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Specialty Chicken - RWA chicken ensures that the product was never raised with antibiotics. Raising chickens without antibiotics means that we employ the best practices in managing all aspects of care for our chickens.

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Marinade

  • 1/2 cup plain yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala
  • 1/2 tsp chilli powder or cayenne pepper powder
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g Yarrow Meadow skinless boneless chicken thighs, cut into bite size pieces

Curry

  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
  • 1 cup tomato passata (aka tomato puree)
  • 1 cup heavy / thickened cream
  • 1 tbsp sugar
  • 1 1/4 tsp salt

To Serve

  • Basmati or other Rice
  • Naan bread
  • Coriander/cilantro (optional)

Preparation

  1. Optional step: for an extra smooth sauce, combine the marinade ingredients (except the chicken) 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 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 all the marinade left in the bowl into the frying pan).
  4. Place chicken in the frying 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. Do a taste test to see if it needs more salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice and naan.

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