Warming and delicious – this Butter Chicken is quick enough for a weekday dinner, if you get just slightly ahead of yourself to get the chicken marinading while you’re at work. And even if you, like me, never think that far ahead – even 20 minutes will be enough. Nicely spicy, but not too hot for the kids, and of course, you can adapt the ingredients to suit your family.
- A medium bowl to hold the chicken
- A jug to measure out the sauce ingredients
- A large frying pan
- A pot to cook the rice
- Chopping board
- Grater for the Ginger
- Garlic crusher
- Large metal spoon for mixing.
- Waxed cover or clingfilm, to cover.
INGREDIENTS: to feed 3-4
- 1/2 a teaspoon of Chilli powder
- 1 teaspoon of Ground Turmeric
- 1 teaspoon of ground Cumin
- 2 teaspoons of Garam Masala
- 1 tablespoon of Grated fresh Ginger
- 2-3 cloves of crushed Garlic
- 1 tablespoon of lemon juice
- 150g Greek or Plain Yoghurt
For the Chicken:
- About 500g fresh chicken breast (see NOTES for Chicken thighs) cut into large slices
- 2 generous tablespoons of Butter or Ghee
- Jar of Passata – about 250g
- 250mls Cream
- Garnish – Coriander leaves, and no, of course I didn’t have them..
- Measure all the spices into the large bowl, then add the yoghurt, garlic, lemon juice and ginger, mix them all together.
- Pop in the chicken and using a metal spoon, stir it well until all the pieces are well covered.
- Cover, and refrigerate for as long as you can. NB: no more than a couple of hours for breast meat; all day for thighs.
When you’re ready to cook:
- Mix the Passata and cream and a teaspoon of salt together in the jug. Add a teaspoon of sugar of you think the tomatoes are bitter. I almost never add sugar..
- Heat the butter in the frying pan on a medium-hot heat, then add the chicken straight from the marinade. Don’t bother wiping the marinade off.
- Add the rest of the marinade to the sauce ingredients.
- Cook and turn until the chicken goes white – it won’t go brown, thanks to the marinade. About 3-5 minutes.
- Pour over the sauce, stir to combine it all, then reduce the heat to a simmer.
- Cook at this gentle heat for about 10-15 minutes, until the chicken is cooked and the sauce has thickened.
- Taste and adjust seasoning.
- Serve with boiled basmati Rice, and Naan or Flatbread.
- The marinade effectively ‘cooks’ the chicken. It’s best not to marinate Chicken breast meat for more than 2-3 hours – or 20 minutes, if you’re me – this makes it perfect for those ‘rush-in-from-work-and-need-a-dinner’ days. Chicken thighs however – cheaper and tastier as everyone knows – can sit happily for a whole day. It all depends on how organised you are..
- You can put the rice on to cook just after you put the Butter Chicken on a simmer.