Creamy Butter Chicken Curry
Buttered chicken curry is a dish we’ve only recently tried, but it’s become a firm favourite already! It’s so creamy and rich and beautifully mild, so it’s sure to be a big hit with everybody. Don’t let the long ingredients list intimidate you, it’s a very simple curry to make - and one that makes the biggest impact at the table!
We love having big Indian dinners, with several different kinds of curries and sides scattered around the table. It’s something that we’ve been doing for a long time, the spread keeps growing as we discover more and more recipes. Keep an eye out for more!
Ingredients
Marinade
245g plain yoghurt
1 tbsp lemon juice
1 tsp garam masala
1 tsp red chilli powder
1 tsp ground coriander
1 tsp turmeric
1/2 tsp salt
600g chicken breast cut into bite sized pieces
3 tbsp butter for cooking
Sauce
110g butter, cut into cubes
400g tinned chopped tomatoes
1 tbsp sugar
2 cloves crushed garlic
thumb sized piece of fresh ginger, grated
1 tsp ground red chilli powder
1 tsp turmeric
1 tbsp ground fenugreek
1 tsp garam masala
240ml double cream
salt to taste
double cream to garnish.
chopped coriander to garnish.
Method
For the Marinade
Combine all ingredients (except butter) cover and marinade overnight.
Heat butter in a frying pan. Cook off chicken in batches until a deep brown crust is seen, remove from the pan and set aside.
For the Sauce
In a skillet pan melt half butter and add tomatoes, sugar, red chilli powder, fenugreek, garlic, ginger, turmeric and garam masala.
Cook until sauce reduces and thickens, and butter begins to separate – 15 to 20 minutes.
Add remaining butter, cream and salt to taste.
Return the chicken to the pan and heat through – sprinkle with chopped coriander and serve with rice.
