House recipe
🍗 Butter chicken
Spiced yoghurt-marinated chicken, browned hard and finished in a creamy, buttery tomato sauce.
Allergens. Contains: Milk. May contain, depending on the brands you buy: Mustard, Celery.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 600 g boneless chicken thighs, in bite-sized pieces
- 150 g plain yoghurt
- ½ lemon, juiced
- 4 cloves garlic, grated, divided
- 4 cm fresh ginger, grated, divided
- 2 tsp garam masala, divided
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp sunflower oil
- 50 g butter
- 3 pods cardamom pods, lightly crushed
- 1 onion, finely chopped
- 400 g passata
- 1 tsp sugar
- 150 ml cream
- 1 tbsp dried fenugreek leaves, crumbled
- Salt, to taste
- 300 g basmati rice
Method
- Mix the chicken with the yoghurt, lemon juice, half the garlic and ginger, 1 tsp garam masala, the chilli powder, turmeric, cumin and a teaspoon of salt. Leave for at least 20 minutes, or overnight in the fridge.
- Heat the oil in a large frying pan over high heat and brown the chicken in batches until charred in spots. It does not need to be cooked through yet. Set aside.
- Start the rice cooking according to the packet.
- Lower the heat, melt the butter in the same pan and add the cardamom and onion. Cook for 8 minutes until soft, then add the rest of the garlic and ginger for 1 minute.
- Pour in the passata with the sugar and simmer for 10 minutes until thickened. Blend smooth if you like, removing the cardamom pods first.
- Return the chicken and any juices, stir in the cream and simmer gently for 10 minutes until the chicken is cooked through.
- Finish with the remaining garam masala and the fenugreek leaves rubbed between your palms, season with salt and serve with the rice.