Butter Chicken
Rich, creamy, properly spiced. The one curry that actually tastes like the takeaway.
Ingredients
Makes 5 portions
- 800.00 grams boneless chicken thighs , cut into chunks
- 50.00 grams butter
- 200.00 ml double cream
- 1.00 tin(s) tinned chopped tomatoes
- 1.00 piece(s) onion , finely diced
- 4.00 clove(s) garlic cloves , minced
- 1.00 piece(s) fresh ginger , grated
- 2.00 teaspoon ground cumin
- 1.00 teaspoon turmeric
- 2.00 teaspoon paprika
- 1.00 teaspoon chilli flakes
Per portion
Method
-
1
Melt half the butter in a large pan. Brown the chicken chunks in batches over high heat. Set aside.
⏱ About 8 mins
-
2
Add the remaining butter. Soften the onion for 5 minutes.
⏱ About 5 mins
-
3
Add garlic, ginger, cumin, turmeric, paprika and chilli. Stir for 1 minute.
⏱ About 1 mins
-
4
Add the tinned tomatoes. Simmer for 10 minutes.
⏱ About 10 mins
-
5
Blitz the sauce with a stick blender until smooth. If you don't have one, just mash it well with a fork.
💡 The smooth sauce is what makes this taste like a takeaway.
-
6
Return the chicken to the sauce. Stir in the cream. Simmer gently for 10 minutes.
⏱ About 10 mins
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes perfectly for 3 months.
Reheating
Gently in a pan. The sauce will thicken when cold — add a splash of water.
Serving ideas through the week
Day 1: With cauliflower rice. Day 2: Cold on a salad. Day 3: Reheated with spinach stirred through.
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