Easy Butter Chicken
Servings: 4
With the same delicious flavours as the classic Indian curry, this amazing Easy Butter Chicken recipe is made in just 20 minutes. Tender chicken is cooked in a creamy, tomatoey sauce brimming with aromatic spices, yet it's mild enough to be family-friendly. Rice, yoghurt and cucumber make the perfect accompaniments.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion finely diced
- 2 garlic cloves finely chopped
- 1 tbsp freshly minced ginger
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tsp garam masala see note 1 about gluten
- 1 tsp ground cumin
- 1 tsp yellow mustard seeds
- 1 tsp ground turmeric
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 2 tbsp tomato paste concentrated puree
- 1 cup 250 ml pure (single/pouring) cream or thickened (heavy) cream
To serve
- 2 tbsp plain yoghurt
- Coriander cilantro sprigs
- 1 cucumber finely sliced
- ½ red onion finely sliced
- 1 fresh chilli optional
- Steamed basmati rice topped with store-bought crispy fried shallots (optional)
Instructions
- Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
- Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.
- Add the chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring, for 3–4 minutes until the chicken is slightly browned.
- Add the tomato paste and cream and stir to combine. Cook for 8 minutes more.
- Serve with plain yoghurt, coriander, cucumber, red onion and chilli (if using) with steamed basmati rice, topped with crispy-fried shallots if you like.
Notes
Note 1 – Although garam masala is usually gluten-free, always check the label to be 100% sure.
MAKE AHEAD
Cook and refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.LEFTOVERS
Cook and refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.Scan for full recipe:
