Butter Chicken Curry
A creamy, buttery tomato chicken curry, tenderly marinated in yoghurt and subtle spices
Ingredients
- 850 g cubed chicken breasts
- 80 g yoghurt plain I use double cream
- 1 tablespoon medium curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground tumeric
- A pinch of cinnamon
- A pinch of garam masala optional not traditional
- 1 large red onion chopped
- 4 large garlic cloves chopped
- 2 tsp grated ginger
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 tablespoons Butter Chicken Curry Spice Cape Herb & Spice Company
- 2 tablespoons Tomato paste
- 1 tin chopped tomatoes
- 125 g crème fraîche
- Handful of chopped coriander
- Handful of chopped macadamia nuts
optional ingredients 1 tin of butter beans
Instructions
- Mix the chicken breast with the yoghurt, medium curry, ground coriander, ground, cumin, ground turmeric, and pinch of cinnamon with an optional pinch of garam masala in a bowl cover and set aside until ready to use.850 g cubed chicken breasts, 80 g yoghurt plain, 1 tablespoon medium curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground tumeric, A pinch of cinnamon, A pinch of garam masala
- In a pan on medium high heat add the olive oil and one tablespoon of butter. When sizzling add the onion and cook until soft and translucent2 tablespoons olive oil, 3 tablespoons butter, 1 large red onion chopped
- At the garlic, ginger and butter, chicken curry spice for about a minute now add the tomato paste and Cook for a further two minutes making sure it doesn’t burn4 large garlic cloves chopped, 2 tsp grated ginger , 2 tablespoons Butter Chicken Curry Spice , 2 tablespoons Tomato paste
- Add the yoghurt chicken and the rest of the butter stir to mix the onions with the chicken and cook for seven minutes ensuring that it doesn’t burn
- Add the tomatoes and crème fraîche stir through to the chicken1 tin chopped tomatoes, 125 g crème fraîche
- Turn off the heat place lid on the pot and leave to rest for 15 minutes
- When ready to serve taste and season accordingly. The Cape Herb & Spice have added salt to there mix so you may not want to add extra salt. Add the chopped coriander and macadamia nutsHandful of chopped coriander, Handful of chopped macadamia nuts
- If you decided to use the butter beans add them when you add the chicken
Notes
Serve with rice made with turmeric, 3 whole cardamom pods and cumin seeds. Use half a teaspoon of each per cup of rice
Remember to always cook chicken at room temperature; this ensures the meat stays tender during the cooking process.
If you wish to extend the dish because of a large family add a tin of butter beans, this is not traditional butter chicken but it does add a lovely creamy flavour and it adds more fibre potassium and plant protein to your diet.
Deboned chicken thighs are a very good substitute for this dish or a combination of chicken thighs and chicken breasts. Use what you enjoy and what you have available.
The dish freezes very well too and is a good dish to make in advance but is equally fast and convenient to prepare for a midweek meal.
Seasoning - The butter chicken spice has added salt so be aware when you add your seasoning