Easy Butter Chicken recipe. Marinate the night before and have dinner on the table in less than 30 minutes! Marinating the chicken in a spiced yoghurt keeps it incredibly tender and loaded with flavour.
Butter Chicken
This turned out to be a really quick dinner, (as long as you cut up and marinate the chicken the night before) and the ingredients list was pretty much already in my fridge and pantry. Although I did forget to buy cream so used coconut cream instead and it worked out perfectly. Butter chicken is a great starting point for getting kids into curries, my kids have a really low spice palette as I tend to keep their dinners really simple in flavours, but as they are getting older I want to move away from such kid based meals. Georgia complained this was too spicy, but then I gave her a bowl of Greek yoghurt to dip the chicken in, she was fine, and even said she loved it!
This recipe can be basically broken down to 3 simple steps.
Step 1
Marinate chicken overnight in yoghurt and spices. Make sure you use a non reactive bowl, glass is good. Non reactive bowls are made from glass, ceramic and enamel coating. Stainless steel is too, but it can be hard to tell if your bowl is stainless steel or aluminium perhaps. I always use glass to be safe.
Step 2
Cook chicken in batches.
Step 3
Make sauce and simmer for 20 minutes. Then eat!
PrintButter Chicken
- Yield: 4-6 1x
Ingredients
MARINADE
- 1kg chicken breast, cut into cubes
- 1/2 cup yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger, finely diced
- 2 cloves garlic, finely diced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
CURRY
- 2 tablespoons / 30g ghee or butter or coconut oil
- 400ml pouring cream or coconut cream
- 400ml tomato passata
- 1 tablespoon sugar
- 1 teaspoon salt
TO SERVE
- Brown Basmati rice
- fresh coriander
- yoghurt flatbread
Instructions
In a large glass bowl or dish, combine all the marinade ingredients and toss through the chicken to coat. Cover and refrigerate overnight or at least 3 hours.
In a large fry pan, heat the ghee over high heat and cook the chicken in batches. Leave the marinade on the chicken as it’s cooking, this will add to the sauce later. Cook each batch of chicken for about 3 minutes until white all over.
Add the cream, tomato passata, sugar, salt and return all the chicken, along with any leftover marinade from bowl. Turn down to low and simmer for 20 minutes, stirring occasionally.
Serve over rice, garnished with coriander and Easy Yoghurt Flatbread to soak up all the sauce!
Notes
Ghee is clarified butter, pure butterfat, with all the milk protein removed, often used in Indian cooking.
Try this with my super Easy Yoghurt Flatbread, perfect for soaking up the sauce and using up the yoghurt leftover from making the marinade.
Keywords: Butter Chicken
Chicken from Macro Organics
Organic Coconut Cream from South West Provisions
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