Butter Chicken

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Without doubt butter chicken is one of the nation’s favourite curries. Don’t be put off by thinking this is unhealthy. My version only contains a small amount of butter and instead of cream, I’ve added natural yogurt which gives the curry a lovely freshness. I read somewhere that the reason this dish was called “butter” was in fact referring to the chicken, which was so tender, it cut/fell apart like butter.... who knows? A great starter curry for kids as it’s mild and creamy. Who’s going to try this recipe?

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Serves 4

INGREDIENTS ⠀

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Marinade

2 cloves garlic - crushed⠀

4cm piece of ginger - grated⠀⠀

2 tablespoons natural yogurt

1 teaspoon garam masala ⠀

1 teaspoon ground turmeric⠀

2 teaspoons ground cumin⠀

1 teaspoon ground coriander

1-2 teaspoon hot chilli powder⠀

Juice 1/2 lemon

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800g chicken thighs - boneless and skinless⠀

1 1/2 teaspoons unsalted butter⠀

2 onions - chopped ⠀

2 garlic cloves - peeled and finely chopped⠀

4 cardamom pods - seeds lightly crushed⠀

3-4 curry leaves

1 red chilli - finely chopped ⠀

1-2 tablespoon tomato purée ⠀

Juice 1/2 lemon

100ml Natural Yogurt ⠀

2 teaspoons honey⠀

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METHOD

Mix together the marinade ingredients in a large bowl. Add the chicken and coat thoroughly. Leave for at least 30 minutes or anything up to 4 hours.⠀

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Sauté the onion on a low heat in the butter and some oil until soft and golden. Add the cardomom, curry leaves, garlic, chilli and cook for 2 minutes. Now add the chicken including the marinade. Turn the heat to medium high and cook for 5 minutes. Now add the rest of the yogurt, lemon juice, honey and tomato purée. Season generously, cover and simmer for 1 hour.

Serve with basmati rice or naan bread.⠀