Easy Butter Chicken
Easy Butter Chicken is a family-friendly dish made in just 20 minutes, brimming with classic Indian flavors.
Equipment
- Large Frying Pan
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly minced ginger
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoon garam masala check for gluten
- 1 teaspoon ground cumin
- 1 teaspoon yellow mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt flakes
- ¼ teaspoon cracked black pepper
- 2 tablespoon tomato paste concentrated puree
- 1 cup pure cream or thickened cream
To serve
- 2 tablespoon plain yoghurt
- Coriander (cilantro) sprigs
- 1 cucumber, finely sliced
- ½ red onion, finely sliced
- 1 fresh chilli (optional)
- Steamed basmati rice, topped with 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
Cook and refrigerate for up to 3 days 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.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 28gSaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 4mgCalcium: 40mgIron: 2mg
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