Butter chicken
By: Manju Malhi
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- Prep time:
- 20 mins, plus marinating time
- Cook time:
- 30 mins
- Serves:
- 4
Forget takeaways - Manju Malhi indulges us with a classic rich curry of chicken marinated in yogurt, cream and spices
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Ingredients
For the marinade
- 2 tbsp natural Yogurt
- 2 tbsp double cream
- 1 tsp grated Ginger
- 4 cloves Garlic, crushed
- large pinch ground Cinnamon
- 1/2 tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1/2 tsp Paprika
- 1/4 tsp Chilli powder
- 500g Chicken breast
For the sauce
- 3 tbsp vegetable oil
- 2 medium Onions, finely chopped
- 1/4 tsp Turmeric
- 1/2 tsp ground Cumin
- 1/4 tsp ground Fenugreek seeds, or 1 tbsp dried fenugreek leaves (optional)
- 100g plum tomatoes
- 1 tbsp Butter
- 1/4 tsp Salt
To serve
- naan breads
- onion and tomato and green leaf salad
Method
1. In a large bowl, mix together the ingredients for the marinade, adding the chicken. Fold the marinade with the meat until it is well coated. Cover and refrigerate for 30 minutes to 1 hour.2. When ready to cook, begin the sauce. Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.
3. Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.
4. Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
5. Serve the curry hot with naan bread and an onion and green leaf salad.
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Latest Comment
I made this dish for the first time when I had guests coming over. It was delicious. Not too rich and heavy, it was just right. Recommended. Thanks Manju - I scored a few points with the in-laws ;)