Creamy Indian Butter Chicken Recipe
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 4
Ingredients:
- 2 tablespoons of peanut oil
- 3 finely chopped shallots
- 1/2 onion (chopped)
- 40g butter
- Juice of 1/2 a lemon
- 1 crushed and chopped garlic clove
- 1 small piece of finely chopped fresh ginger
- 2 teaspoons of garam masala
- 1 teaspoon of chilli powder
- 1 teaspoon of cumin
- 1 bay leaf
- 3 tablespoons of natural yoghurt
- 1 cup of cream
- 1 cup of tomato puree
- 1/2 teaspoon of cayenne pepper
- 500g of chicken breast, cut in small pieces
- 1 tablespoon of cornflour
- 3 tablespoons of water
Method:
- Start by heating half of the oil in a saucepan at medium-high heat, before adding shallots and onions—cook until soft
- Add the butter, lemon juice, garlic, ginger, chilli powder, cumin and bay leaf to the saucepan and stir for 1 minute
- Add tomato puree and keep stirring for 2 more minutes
- Add the cream and yoghurt, then reduce the heat to low and let it simmer for 10 minutes—stirring continuously
- Grab another separate large frying pan and heat the rest of the oil over a medium heat.
- Cook the chicken in this frying pan for about 10 minutes (or until lightly brown)
- Reduce the heat and season with cayenne pepper and garam masala
- Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink, then spoon the cooked chicken into the sauce.
- Mix together the cornflour and water then stir into the sauce
- Add remaining ingredients and cook for 10 more minutes (or until sauce thickens)
Serving suggestion: Place your finished creamy Indian butter chicken on a bed of jasmine rice, topped with parsley and a side of naan bread
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