Butter chicken
Recreate one of your favourite Indian takeaways with my take on this classic butter chicken
Butter chicken
Recreate one of your favourite Indian takeaways with my take on this classic butter chicken
Cooking Instructions
- 1
Sliced your chicken and marinade in yoghurt, half of your minced garlic, and of your minced ginger, half of your garam masala, half of your turmeric, half of your cumin, and chilli powder. Marinade for 30 minutes minimum
- 2
Fry your chicken until browned for 3 minutes each side and leave aside
- 3
Start your sauce by melting butter in a pan and frying your onions for 6 minutes
- 4
Add the rest of your garlic and ginger and fry for 1 minute until fragrant
- 5
Add coriander, the rest of your cumin, and garam masala and fry for 20 seconds
- 6
Add chopped tomatoes, salt, and simmer for 15 minutes stirring occasionally
- 7
Take if your sauce and blend until smooth
- 8
Add sauce back to a pan and add tomato purée, cream, cooked chicken and allow to simmer for 10 minutes
- 9
Cook your rice for 10 minutes
- 10
Heat your naan for 2 minutes
- 11
Serve everything with chopped coriander for garnish
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