Butter chicken recipe
Creamy, mildly-spiced and full of fantastic flavour – this classic Indian chicken curry is an international favourite that's super easy to rustle up at home. In just 30 minutes you can be tucking into a silky curry with warming heat from tandoori masala and fresh chillies, which is balanced perfectly with velvety butter and indulgent double cream.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook, plus marinating
- 511 calories / serving
- Gluten-free
Ingredients
- 500g (1lb) skinless chicken breast, diced
- 4 tbsp tandoori masala spice mix
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- 1-2 green chillies, finely chopped
- 2 tbsp olive oil
- 2 cardamom pods
- 1 cinnamon stick
- 1 tsp chilli powder, to taste
- 2 x 400g tins chopped tomatoes
- 25g butter
- 150ml double cream or natural yogurt
- boiled basmati rice and naan breads, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2130kJ 511.0kcal
- Fat
- 35g
- Saturates
- 17g
- Sugars
- 9g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 15.7gProtein 35.4gFibre 3.2g
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Method
- Put the chicken in a small mixing bowl. Add 2 tbsp tandoori masala spice mix and 1 crushed garlicclove. Stir well, cover and set aside in the fridge to marinate for 1 hour or at room temperature for 30 minutes.
- Add the remaining crushed garlic, onion and green chilliesto a large frying pan with 1 tbsp olive oil and fry over a medium heat for 2 minutes. Add the cardamom pods and cinnamon and continue to cook for 2 minutes, or until the onions are golden brown. Add the remaining tandoori masala spice mix and chilli powder to taste and cook for 1 minute before adding the chopped tomatoes to the pan. Simmer over a low heat for 6-8 minutes.
- In a separate pan, melt the butter with the remaining olive oil, then add the chicken pieces and fry over a medium heat for 3-4 minutes. Add the cooked chicken to the tomato sauce and continue cooking for a further 5 minutes until cooked through with no pink meat remaining. Remove the pan from the heat and allow to stand for 5 minutes before adding the double cream (or yogurt) and mix until smooth.
- Serve with boiled basmati rice.
- Tip: To make the curry go further, add a tin of drained and rinsed chickpeas to the pan when you add the chopped tomatoes. When you take the curry off the heat, stir through a bag of ready washed baby spinach. It will wilt in the heat of the sauce and add great flavour and colour to the dish!
- See more 30-minute fakeaways
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
