Easy butter chicken recipe
Created by The Tesco Recipes team
Rich, creamy and a little bit spicy, this easy curry is perfect for your next Friday night fakeaway. Use the leftovers to make some cheesy pull-apart sliders to enjoy over the weekend!
See method- Serves 4
- Takes 1 hr
- 481 calories / serving
- Gluten-free
Ingredients
For the chicken
- 800g chicken thigh fillets, cut into bitesize pieces
- 3 tbsp full-fat Greek yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp salt
- ¼ tsp turmeric
- 3 tbsp vegetable oil
For the sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 4 cardamom pods
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp salt
- ¼ tsp turmeric
- 500g passata
- 100ml double cream
- 2 tbsp butter
- 1 tsp dried fenugreek leaves
- small bunch of fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1995kJ 481.0kcal
- Fat
- 38g
- Saturates
- 12g
- Sugars
- 5g
- Salt
- 2.5g
of the Reference intake
Carbohydrate 6.5gProtein 26.8gFibre 2.8g
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- Put the chicken thigh fillets in a large bowl along with the yogurt, ginger and garlic paste and all the spices. Toss until the chicken is evenly coated, then leave to marinate for 15 mins.
- Heat the vegetable oil in a large, deep saucepan and cook the chicken, searing on all sides, for about 2-3 mins each side. You might need to do this in a couple of batches. Set aside.
- For the sauce, heat the remaining oil in the saucepan and fry the onion for 5 mins. Add ginger and garlic paste, cardamom pods, cinnamon stick and the ground spices.
- Add a splash of water and cook until the water evaporates. Add the passata along with a cup of water and simmer for 15 mins.
- Add half the cream, butter and seared chicken to the pan. Simmer for a further 5 mins. Set aside approx a third for the Butter chicken pull-apart sliders.
- To finish, drizzle over the rest of the double cream, chopped coriander and fenugreek leaves. Serve with basmati rice or naans, if you like.
- Cook once, eat twice tip: Use the leftovers to make our Butter chicken pull-apart sliders.
- See more Curry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
