Butter chicken curry
Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
For the marinade
- 2 kg (4lbs) Chicken Breasts cut into bite-sized chunks
- ¾ cup Plain yoghurt
- 2 red chillies
- 2 bay leaves
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 teaspoons Garam Masala
- 2 cardamom pods
- Thumb size piece ginger grated
- 6 garlic cloves
- 800 g (28oz) whole peeled tomatoes
- 400 g (14oz) tomato puree
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 tablespoon vinegar
- 3 tablespoons oil/ghee
- 2 large onions sliced
- 4 garlic cloves thinly sliced
- ½ cup butter cubed
In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
Heat the oil in a hot pot and fry the onions until soft and golden.
Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.
Add the butter and stir through. Season to taste.
Serve with Jasmine Rice and Naan Bread.
Calories: 335kcal | Carbohydrates: 14g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 607mg | Potassium: 1158mg | Fiber: 4g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 3mg