Butter chicken

Updated at: Thu, 21 Mar 2024 08:59:58 GMT

Step 1

Combine all the marinade ingredients in a large bowl and add the chicken, then mix well until the chicken is fully coated. Cover and set aside in the fridge to marinate for 4-6 hours if you have time, but if you're in a rush then don't worry about it!

Step 2

Bring a large saucepan of water to the boil and cook the rice according to the packet instructions, then drain.

Step 3

Heat the oil in a large, non-stick saucepan over a medium heat and cook the chicken for 10 minutes, flipping once or twice, until cooked through. Remove from the pan and set aside.

Step 4

Melt the butter in the same pan, then add the onion and fry gently over a low heat for 5-10 minutes until deeply golden. Add the garlic and ginger and fry for 1-2 minutes before adding the cumin, coriander, turmeric and smoked paprika. Toast the spices for 1 minute, then add the chopped tomatoes and chicken stock. Bring to a simmer and cook for 15 minutes until the sauce has reduced and thickened.

Step 5

Once reduced, transfer the sauce to a blender and blend until smooth. Transfer the sauce back to the pan and add the chicken and coconut milk. Stir to combine, then bring to a low simmer and cook for 5 minutes, or until it has reached your desired consistency.

Step 6

Transfer the rice and butter chicken to airtight containers and garnish with the dried fenugreek or parsley. Divide the yoghurt among sauce pots to serve with the curry. This will keep in the fridge for up to 4 days.

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