BUTTER CHICKEN CURRY
This popular dish of tender chicken thigh pieces in a rich, creamy, fragrant sauce is often a real go-to at Indian restaurant chains. Many recipes often involve grilling the chicken and blending the sauce, however that isn't always what I feel like doing when I want to put dinner on the table. So this is my attainable at-home rendition, which is just as tasty, but with a bit less of the effort. With naan or rice, this recipe makes for a fabulous dinner.
INGREDIENTS
Serves 4
650g skinless, boneless chicken thighs, cut into chunks
25g butter
Vegetable oil
1 large onion, finely chopped/minced
6 garlic cloves, minced
Thumb-sized piece of ginger, minced
4tbsp tomato puree
1/2tbsp garam masala
1tsp turmeric
1tsp salt
1tsp mild chilli powder (kashmiri for preference)
1/2tsp ground fenugreek
1/4tsp freshly ground black pepper
350g tomato passata
60ml water
150ml double cream
Juice of 1/2 lemon
1tbsp sugar
1/2tsp dried fenugreek leaves
METHOD
1
Heat the butter with a drizzle of oil in a large pot set over medium-low heat. Add the onion and sauté for 5-6 minutes to soften.
Add the garlic and ginger and sauté for a further minute, then add the garam masala, turmeric, chilli powder, ground fenugreek, salt and pepper and fry for another 30 seconds.
Follow with the tomato purée and sauté for another minute. This helps to intensify all the flavours!
2
Add the chicken thigh chunks, and turn up the heat. Cook for a couple of minutes to get some colour on them and get them coated in all the spices, then add the passata and water. Whack up the heat, bring to a boil, then reduce the heat slightly and allow to simmer for 20 minutes.
3
After 20 minutes, add the double cream, lemon juice, sugar and fenugreek leaves. Bring everything to a gentle simmer, then it's ready! Remove from the heat and serve.
Serving Suggestion
This dish is best served alongside rice and/or naan. Or, why not try making your own paratha to go with!
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