Butter Chicken
A rich and indulgent dish of tender chicken simmered in a velvety tomato-based sauce, enriched with aromatic spices and finished off with a touch of cream.
Ingredients
- 600 g chicken thighs
- 75 g full fat yoghurt plus extra for serving
- juice of half a lemon
- 1/2 tsp salt
- 2 tsp paprika
- 4 tsp curry powder
- 1 tsp garam masala
- 3 medium tomatoes, roughly chopped
- 50 g butter
- 2 tbsp tomato puree
- 2 tsp sugar
- 50 ml single cream
- 1 handful of chopped fresh coriander
Instructions
- Make the marinade by mixing the lemon juice, yoghurt, salt, paprika and curry powder.
- Add the chicken to the marinade and stir thoroughly to coat well. Cover and leave in the fridge for 30 minutes.
- Melt the butter in a large frying pan over a low heat. Add the garam masala and the chicken plus the marinade.
- Cook on a low heat for 10 minutes, stirring occasionally.
- Add the chopped tomatoes, tomato puree and sugar and stir well. Cover and cook for 10 minutes on a medium heat, stirring occasionally.
- After 10 minutes the sauce should have thickened and you will see red spots of oil on the surface.
- Stir in the cream and fresh coriander and cook for a further 2 minutes.
- Serve with rice, kachumber salad and a spoonful of extra yoghurt if desired.