Butter Chicken
This butter chicken is easy to make and suitable for the whole family. Whilst it looks like it takes a while to make the bulk of the time is for marinating the chicken, actual hands-on cooking time is minimal. It also freezes well meaning this is great for batch cooking.
Serves: 4-5
Prep: 1hr 10 mins
Cooking Time: 35 mins
Ready In: 1 hr 45 mins
Marinade
- 200ml natural yoghurt
- 1 tsp grated ginger
- 2 cloves garlic, grated
- 1 tsp fenugreek, cumin & turmeric
- 900g chicken thigh fillets
Curry sauce
- 1tbsp vegetable oil
- 1 medium white onion
- 2 garlic cloves
- 1 tsp grated ginger
- 1 tin chopped tomatoes
- 1tsp ground cumin, paprika, fenugreek & ground coriander
- 1/2tsp chilli powder
- 2 peppers
- 50g unsalted butter
- 150ml water
- 1tbsp tomato puree
- Optional: flaked almonds and/or fresh coriander
- To make the marinade, mix the yoghurt with the fenugreek, cumin and turmeric. Grate the garlic cloves and fresh ginger and mix in too. Cut the chicken thighs into bitesize chunks, removing any skin and unwanted bits as you go. Mix into the yoghurt, clingfilm the bowl and chill in the fridge overnight or minimum 1 hour.
- In a food processor, whizz up the onion, garlic, ginger until you have a paste, add the tomatoes then blitz again until smooth. Put to one side, then chop your peppers into bitesize pieces.
- Heat 1tbsp oil in a large pan, then add the tomato sauce mix. Bring to the boil, then simmer for 5 minutes. Add in the chicken, water, tomato puree, remaining spices, peppers and 25g of the butter. Bring back to the boil, then simmer for 20-25 minutes, or until the chicken is cooked through.
- Finally, add the remaining butter, and stir until completely melted. Serve with basmati rice, and top with flaked almonds and/or fresh coriander.
Method
- To make the marinade, mix the yoghurt with the fenugreek, cumin and turmeric. Grate the garlic cloves and fresh ginger and mix in too. Cut the chicken thighs into bitesize chunks, removing any skin and unwanted bits as you go. Mix into the yoghurt, clingfilm the bowl and chill in the fridge overnight or minimum 1 hour.
- In a food processor, whizz up the onion, garlic, ginger until you have a paste, add the tomatoes then blitz again until smooth. Put to one side, then chop your peppers into bitesize pieces.
- Heat 1tbsp oil in a large pan, then add the tomato sauce mix. Bring to the boil, then simmer for 5 minutes. Add in the chicken, water, tomato puree, remaining spices, peppers and 25g of the butter. Bring back to the boil, then simmer for 20-25 minutes, or until the chicken is cooked through.
- Finally, add the remaining butter, and stir until completely melted. Serve with basmati rice, and top with flaked almonds and/or fresh coriander.
Ingredients
Marinade
- 200ml natural yoghurt
- 1 tsp grated ginger
- 2 cloves garlic, grated
- 1 tsp fenugreek, cumin & turmeric
- 900g chicken thigh fillets
Curry sauce
- 1tbsp vegetable oil
- 1 medium white onion
- 2 garlic cloves
- 1 tsp grated ginger
- 1 tin chopped tomatoes
- 1tsp ground cumin, paprika, fenugreek & ground coriander
- 1/2tsp chilli powder
- 2 peppers
- 50g unsalted butter
- 150ml water
- 1tbsp tomato puree
- Optional: flaked almonds and/or fresh coriander
Additional Information
If you are serving to weaning infants, you can shred the chicken and finely chop the peppers if you would prefer smaller sized foods, or alternatively leave chunky to serve as a finger food- don't serve with flaked almonds though due to them being a choking hazard.
You Might Also Like...
This is a great meal to have up your sleeve- it is cost effective, can be made 'in bulk' and it tastes great!
The perfect sandwich filling for using up leftover chicken or simply a more indulgent lunch!
Spice up your next BBQ with these tasty burgers! Perfect for the whole family.
