Butter Chicken

Butter chicken is a takeaway favourite, try making it at home!

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Serves

4
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Prep

10 mins
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Cook

20 mins
butter chicken.jpg

Method

  1. 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.
  2. 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.
  3. Stir through butter, top with chopped coriander and peanuts.
  4. 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  

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