Butter Chicken
Butter chicken is a takeaway favourite, try making it at home!
Serves
4
Prep
10 mins
Cook
20 mins
Method
- Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli in a large glass bowl, and mix until well combines. Add chicken pieces, cover and refrigerate for at least 1 hour.
- After at least one hour, heat oil in a large pan and add chicken and yoghurt mix, cook stirring for 5-8 minutes. Add tomato puree and stock. Bring to boil, before turning to a low simmer. Cover and allow to cook for 15-20 minutes, after this chicken should be cooked, and sauce thickened.
- Stir through butter, top with chopped coriander and peanuts.
- Serve with rice and pappadums.
Ingredients
600g free range chicken thighs
2 garlic diced cloves
2 cm piece of grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 red chilli
1 tablespoons vegetable oil
1/2 cup Greek yoghurt
30g butter
1 can tomato puree
1/2 cup chicken stock
chopped coriander
chopped peanuts
