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Butter chicken

  • 4servings
  • 30minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp natural yogurt

  2. 2 tbsp double cream

  3. 1 tsp grated ginger

  4. 4 cloves garlic , crushed

  5. large pinch ground cinnamon

  6. 1/2 tsp freshly ground black pepper

  7. 1 tbsp vegetable oil

  8. 1/2 tsp paprika

  9. 1/4 tsp chilli powder

  10. 500 g chicken breasts

  11. 3 tbsp vegetable oil

  12. 2 medium onions , finely chopped

  13. 1/4 tsp turmeric

  14. 1/2 tsp ground cumin

  15. 1/4 tsp ground fenugreek seeds , or 1 tbsp dried fenugreek leaves

  16. 100 g plum tomatoes

  17. 1 tbsp butter

  18. 1/4 tsp salt

  19. naan breads

  20. onion and tomato and green leaf salad

Instructions Jump to Ingredients ↑

  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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