1kg boneless skinless chicken breasts or thighs, cut into bite-size chunks
100g plain yoghurt
4 cloves garlic, crushed
2 tablespoons fresh grated ginger
2 tablespoons garam masala
2 teaspoons cumin
1 teaspoon turmeric
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
1 large onion, diced
150g tomato paste
1 can full-fat coconut milk (or substitute with 300ml of cream)
steamed rice and flatbreads, for serving
Coriander for garnish
- In a bowl, toss together the chicken, half the spices and the yoghurt, then add half the ginger and garlic, season with salt and pepper. Let sit 10-20 minutes minimum.
- Heat the oil in a large skillet or pot over medium-high heat. Add the chicken and sear on both sides until nicely browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate. If it is sticky at all, add a splash of water
- Lower the heat slightly and then add the onion and cook 2-3 minutes, until softened. Add a tablespoon of butter, the rest of the ginger and garlic, plus all the rest of your spices. You can add some chili flakes if you like it hotter. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
- Reduce the heat to low. Add 100mls of water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. If the sauce seems too thick, thin with a splash of additional coconut milk. Add the chicken and any juices into the sauce and cook, stirring occasionally, until the chicken is piping hot again, about 5 minutes. Remove from the heat, taste and if needed season with salt and pepper, sometimes due to the acidity of the tomato paste you may need some sweetness to balance it out, this could be sprinkle of sugar or a tablespoon of mango chutney is delicious.
- Serve the butter chicken over bowls of rice with fresh flatbreads