Tender chicken simmered in a rich, velvety tomato and cream sauce—warmly spiced, deeply comforting, best with naan.
Butter Chicken
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesCalories
420
kcalIngredients
•t600g chicken breast, cubed
•t400g canned tomatoes
•t150ml double cream
•t1 onion, diced
•t3 garlic cloves, minced
•t1 tsp fresh ginger, grated
•t2 tbsp butter
•t1 tsp garam masala
•t1 tsp cumin
•t1 tsp turmeric
•t1 tsp chilli powder
•tSalt to taste
•tFresh coriander to garnish
Directions
- Melt butter in a large pan. Saute onion for 6 minutes until soft. Add garlic and ginger, cook 1 minute more.
- Add all spices and stir for 1 minute to bloom.
- Add canned tomatoes. Simmer for 15 minutes until thickened.
- Blend the sauce until smooth. Return to pan.
- 10.tAdd chicken and cook for 12-15 minutes until cooked through.
- 11.tStir in cream and simmer gently for 5 minutes. Garnish with coriander and serve with naan or rice.
Notes
- Marinate chicken in yoghurt and spices overnight for deeper flavour.
Use full fat cream for a richer sauce.
Freezes well for up to 3 months.
