Butter Chicken
A great favourite for those who love curries, but not too spicy
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Servings: 4 Servings
Calories: 595kcal
Cost: £8.00
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Mixing Bowl
- 1 Pot with Lid
- 1 Wooden Spoon
Ingredients
- 2 Lb Chicken Breast or Thighs 8 pieces
For the Marinade (Optional) sauce)
- 4 Cloves Garlic roughly chopped
- 2" Piece Ginger roughly chopped
- 1 Small Onion -
- ¼ tsp. Cayenne Pepper
- ¼ tsp. Garam Masala
- ¼ Cup Yoghurt
- 2 Tbsps. Coriander chopped
For the Sauce:
- 1 Each Large Onion roughly chopped
- 4 Cloves Garlic roughly chopped
- 1 2 1/2" Piece Ginger roughly chopped
- ⅓ Cup Vegetable Oil
- 1" Stick Cinnamon
- 1 tsp. Salt
- 1 Tbsp. Coriander
- 1 tsp. Cumin
- ½ tsp. Turmeric
- ¼ tsp. Cayenne Pepper
- 1 Tin Tin Tomatoes 14 oz pureed (1½ Lb fresh)
- ½ Cup Water
- ½ Cup Heavy Cream
- 1 Bunch Coriander roughly torn
Instructions
Marinade and Cook the Chicken (Optional)
- Combine the marinade ingredients and add the chicken, mixing well.
- Set aside for 4 hours, or overnight.
- Grill or roast and set aside to add to the completed sauce.
Cook the Sauce
- Puree the onion, garlic and ginger in a food processor.
- Heat the oil in a casserole and add the cinnamon stick.
- Fry until it unfurls and add the onion puree and salt.
- Cook, stirring until golden brown, adding a little water as necessary to stop burning.
- Add the spices and cook, stirring for 1 minute.
- Add the tomatoes and simmer for about 10 minutes, until the oil separates.
- Add the water, bring to a simmer, and then the chicken (if not pre-cooked)..
- Cook gently for about 20 minutes until done.
Add the Chicken to Cook (if not pre-cooked)
- If the chicken was marinated and pre-cooked, add it to the sauce at this point.
- Remove from the heat and add the heavy cream.
- Taste and adjust the seasoning to your taste.
- Mix in some of the coriander and use the rest to garnish.
- Serve with flatbread or Basmati rice.
Nutrition
Calories: 595kcal | Carbohydrates: 12g | Protein: 25g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 619mg | Potassium: 553mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1332IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 3mg