Who doesn’t love a good butter chicken? Perhaps a vegetarian. But if you’re a carnivore, our Creamy Butter Chicken is an authentic taste of India that is bound to bring glee.
Serves: Four
Time: 90 minutes
Ingredients
- 800g boneless, skinless chicken thighs, chopped into cubes
- 4 garlic cloves, minced
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1 teaspoon chilli powder
- 2 teaspoon ground cinnamon
- 220g Greek yoghurt
- 5 tablespoon butter
- 1 450g can tomato paste
- 1 420 can chopped tomatoes
- 1 tablespoon honey
- 4 cardamom pods, crush pods slightly to release seeds and more flavour
- 1 cupfull cream
- salt, to taste
- 1 handful fresh coriander, chopped
Method
In a bowl, mix the chicken, yoghurt, garlic and spices (except the cardamom), and combine well until the chicken is coated. Cover and leave in the fridge for half hour to an hour.
Over medium heat in a heavy-bottomed pan, gently melt the butter. Add the tomato paste, chopped tomatoes, honey and cardamom. Stir well. Bring to a light boil and reduce heat to a gentle simmer. Simmer for 20 minutes, stirring occasionally, until the sauce is thick.
Add the chicken and cream, and stir well. Continue to simmer for another 20 minutes, until the chicken is fully cooked and very tender and sauce is creamy and thick. Season with salt.
Serve hot with steamed rice and garnished with coriander.