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Ingredients

Marinade

1/2 cup plain yoghurt, full fat

1 tbsp lemon juice

1 tsp tumeric powder

2 tsp garam masala

1/2 tsp chili powder

1 tsp ground cumin

1 tbsp fresh grated ginger

2 cloves garlic, crushed

750 g chicken thigh fillets, cut into bite size pieces

Curry

1 tbsp vegetable oil or ghee

1 cup tomato puree

1 tbsp sugar

1 1/4 tsp salt

1 cup cream

Coriander for serving

 

Directions

Directions for Butter Chicken

  1. Combine the Marinade ingredients with the chicken in a bowl. Cover and chill overnight.
  2. Heat the vegetable oil over high heat in a large frying pan. Take the chicken out of the Marinade. Place the chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over
  3. Add the tomato puree, sugar and salt. Turn down to low and simmer for 20 minutes.
  4. Season with salt if required. Stir through the cream, then remove from heat.
  5. Garnish with coriander and serve on Corelle dinnerware