Butter Chicken

Butter Chicken

Servings: 4
Preparation Time: 10 minutes, plus marinating time
Cooking Time: 30 minutes
Perfect for: Homely, Sweet, Rich
Ingredients:
For the Marinade
  • 2.5 cm-piece ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp MasterFoods™ Coriander Seeds Ground
  • 2 tsp MasterFoods™ Paprika Ground
  • 1 ½ tsp MasterFoods™ Garam Masala Spice Blend
  • 1 tsp MasterFoods™ Chilli Ground
  • 1 tsp MasterFoods™ Turmeric Ground
  • 2 tbsp (30 ml) lemon juice
  • 300 g (about 1 ¼ cups) plain unsweetened yoghurt
  • 1 kg boneless chicken thigh, cut into chunks
  • For the Sauce
  • 125 g unsalted butter, cubed700 g tomato puree
  • 1 tsp MasterFoods™ Garam Masala Spice Blend
  • 3 tbsp (45 ml) vegetable oi
  • ⅔ cup (about 160 ml) cream
  • Method:
    1. To make the marinade, mix the ginger, garlic, marinade spices, and lemon juice in a large mixing bowl. Stir yoghurt in until combined, then mix in chicken pieces well. Cover and refrigerate for a minimum of 2 hrs.
    2. In a large heavy-based pan, heat oil over high heat. Add the chicken and cook for 10 mins, stirring occasionally. Once done, place chicken aside.
    3. In the same pan, melt a few cubes of butter over medium heat. Add the tomato puree and cook for about 2 mins, then stir in the remaining butter and Garam Masala.
    4. Turn the heat down to low, add the chicken back in to the pot, stir and cook for another 15 mins. To finish, take the curry off the heat, swirl in the cream and season to taste. Then serve, and enjoy with rice or naan!
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