Name: Butter Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 3cm piece ginger (15g), grated; 3 cloves garlic, grated; 1 lemon, juiced; 600g chicken thighs, trimmed; 2 tbs tandoori curry paste; 2 tbs ghee or sunflower oil; 1 onion, sliced; 5 cardamom pods; 1½ tsp fennel seeds; 1½ tsp ground paprika; 1 tsp cumin seeds, toasted and crushed; 1 x 410g can tomato purée; 300ml pure (thin) cream; Naan bread, sliced green chilli, coriander and basmati rice, to serve

Butter Chicken

First published in delicious.

Tender chicken in a rich, creamy, spiced sauce. A real crowd-pleaser and proper comfort food.

Serves

Prep

20 mins

Cook

25 mins

Total

45 mins

Difficulty

Easy

Ahead

Start a day ahead

Method

Combine ginger, garlic and lemon juice in a large bowl. Add the chicken, then add the tandoori paste.
Toss to combine. Chill for 30 minutes or overnight.
Heat a chargrill or barbecue over high heat then, in batches, add the chicken. Cook 2–3 minutes per side until charred.
Heat the ghee in a saucepan over medium heat. Add the onion and cook for 2–3 minutes until softened, then add the spices and cook for a further 1–2 minutes until fragrant.
Chop the chicken into 3cm pieces, then add to the saucepan. Add the tomato purée and 1½ cups (375ml) water and bring to a simmer. Cook for 4–5 minutes, add cream and simmer gently for a further 15–20 minutes or until sauce has thickened slightly.
Serve with naan bread, green chilli, coriander and rice.