Butter Chicken

A delicious take on this Indian favourite.

Combining tasty marinaded chicken chunks with a rich, butter curry sauce.

Serve up alongside basmati rice (or rice of your choice) and your favourite side dishes or accompaniments - check out our other recipes for inspiration!

Create your own Indian feast at home with Tongmaster!

Recipe

Ingredients

Marinated chicken

• 800g boneless chicken thighs

• 120g plain yoghurt

• 30g basar masala spice mix

• 10g minced garlic

• 1tbsp fresh minced ginger

Curry Sauce

• 1 large onion - finely sliced

• 10g minced garlic

• 1tbsp fresh minced ginger

• 1tsp sugar

• 1tsp chilli powder (optional)

• 50g kashmiri curry powder

• 400ml chopped tomatoes

• 200ml double cream

• 2 tbsp olive oil

• 2tbsp butter

Method

1. In a bowl, combine the chicken & ingredients for the marinade, mix well and set aside (at least an hour or overnight)

2. Heat oil in a large pan and add the chicken in batches, cook until browned - this will finish cooking in the sauce - set aside.

3. Heat the oil and butter in the same pan, add the onions and cook until softened, add the garlic and ginger and stir for around 1 minute, add the kashmiri powder and mix well.

4. Add the tomatoes, chilli powder (if using) and a pinch of salt to taste, simmer for around 10-15 minutes until the sauce thickens and darkens in colour, blend until smooth, add a splash of water if necessary.

5. Stir in the cream and sugar, add the chicken and cook for around 10 minutes until the chicken is cooked through.

6. Stir through a tsp of butter before serving, serve hot alongside rice & bread.