Easy Butter Chicken Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 portions
Ingredients
  • 1 cup natural yoghurt
  • 2 tbsp. tandoori paste (I like Patak's)
  • 1 tbsp. lemon juice
  • 750g skinless chicken breast (pricked with a fork), cut into 1-inch pieces
  • 1 onion, roughly chopped
  • 2 tbsp. fesh ginger, grated
  • 1 pinch chili flakes
  • 3 tbsp. unsalted butter
  • 3 cardamom pods, lightly crushed
  • 1 tsp. garam masala
  • ½ tsp. paprika
  • 400g can chopped tomatoes
  • 300ml chicken broth
  • 125ml heavy cream
  • 2 tbsp. coriander leaves
Instructions
  1. In a medium bowl, combine yogurt, tandori paste, lemon juice, stir to combine. Add chicken and set aside for 20 minutes.
  2. Preheat grill to medium-high.
  3. Melt half the butter in a deep frypan over medium heat, add onion and stir occasionally until onions are golden bown.
  4. Add ginger, chili flakes, cardamom pods, garam masala, paprika and a little salt, then cook for 1 minute.
  5. Stir in the tomatoes and chicken broth, cover and simmer gently for 15 minutes. Remove from heat, allow to cool slightly, then transfer to a food processor and blend until smooth.
  6. While the sauce is simmering, transfer chicken to a baking sheet lined with foil. Grill for 10 minutes, turning halfway, until lightly charred and cooked through.
  7. Return the sauce to the pan over medium heat. Add the chicken and pan juices, cream and remaining butter into the sauce and simmer for about 3-4 minutes. When ready to serve, sprinkle with coriander.
  8. Serve with basmati rice and naan bread.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/indian-chicken-curry/