I have always shied away from recipes with a long list of ingredients, I think it’s because I found them intimidating as it gave off the impression that they would be complicated, however this Butter Chicken recipe definitely changed my opinion. I am trying to make a conscious effort to use more spices in my cooking and this recipe seemed like the perfect place to begin, it looked so simple but impressive at the same time and I was not wrong. It is rich and flavorful with a subtle punch from the spices and it is a recipe that I am going to enjoy making time and time again and I am so pleased it has been added to my cooking repertoire. Just try making this and you will see what I am on about, who thought a curry could be so easy. 🙂 Happy Cooking.
Serves: 4 People
- 75g butter
- 1 medium onion, diced
- 4 garlic cloves, crushed (or if your like me and don’t like garlic then omit this 🙂 ).
- Pinch of salt
- 1/2 tsp cayenne pepper
- 1/2 tsp chilli powder
- 3 tsps sweet paprika
- 2 tsps garam masala
- 2 tsps ground coriander
- 1 cinnamon stick
- 4 cardamom pods, crushed
- 700g/ 1 1/4 pints tomato passata
- 1-2 tbsps mango chutney
- 2 tbsps tomato puree
- 2 tbsps of red wine vinegar or red grape vinegar
- 6 large skinless chicken breasts, diced
- 200ml double cream
- 150ml natural yogurt
- Melt the butter in a large casserole pot. Add the onions, garlic (if using) and salt. Cook gently for about 2 mins. Add the spices and cook until the onion is soft.
- Tip in the passata, mango chutney, tomato puree and vinegar. Stir well and bring to the boil. Reduce the heat and simmer for 10 minutes.
- Add the diced chicken and stir, then add the cream and yogurt stir again and lower the heat. Simmer gently for about 10 minutes until the chicken is cooked. Adjust seasoning.
- Serve this dish with rice, chapattis and mango chutney for a more authentic Indian meal.
Recipe taken from: Student cookbook by Sam Stern