Butter Chicken
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
697
Fat
33.5g
Saturated Fat
14.1g
Carbs
19.3g
Sugars
5g
Protein
76.6g
Fibre
3.5g
Sodium
0.3g
Ingredients
2 tbsp butter
1 kg chicken thighs, trimmed and halved
5 cm piece of fresh ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
2 tbsp tomato purée
100 g natural yoghurt
100 g crème fraîche
Method

1         Heat the butter in a large, heavy-based saucepan or casserole dish over a high heat. Add the chicken, in batches, and cook for 3-4 minutes on each side until browned. Set aside on a plate.

2         Reduce the heat to medium and add the remaining butter. Allow it to melt.

3         Add the ginger and cook for a minute.

4         Add the coriander, cumin, garam masala and chilli powder and cook for 30 seconds or until they become fragrant.

5         Add the tomato purée and simmer for 10 minutes.

6         Return the chicken to the saucepan with the yoghurt and cream. Simmer for a further 10 minutes or until the chicken is cooked. Serve immediately.