Butter Chicken

• Meat

  • 1 1/2 lb Chicken thigh, fillets

• Produce

  • 1 Coriander/cilantro
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/2 tsp Chili powder or cayenne pepper
  • 2 tsp Garam masala
  • 1 1/4 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Tumeric, powder

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Cream
  • 1 tbsp Vegetable oil or ghee
  • 1/2 cup Yoghurt, plain full fat

• Other

  • 1 cup Tomato passata or puree (also known as tomato sauce in america (note 4

Found on recipetineats.com

Description

Directions

• Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
• Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
• Heat the vegetable oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but dont pour the Marinade left in the bowl into the fry pan). 
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesnt really brown because of the Marinade).
• Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
• Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
• Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
• The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Nutrition