Butter Chicken Curry

A mild and buttery, creamy chicken curry.

Yields1 Serving
 150mls Greek Style Yogurt
 1 tbsp gram flour
 150g Curry paste
 600g boneless chicken thighs (halved), trimmed, cut into 3cm pieces
 1 tbsp vegetable oil
 1⁄2 tsp garamasala & 1tsp cumin
 20g butter
 1 onion, halved, thickly sliced
 400g chopped tomatoes
 200mls chicken stock
1

Place yoghurt and curry paste in a glass or ceramic dish. Add chicken. Stir to coat. Cover and refrigerate overnight.

2

Remove the chicken, pat dry and toss in the gram flour. Dunk the chicken pieces back in the marinade.

3

Heat oil and butter in a heavy-based saucepan over medium-high heat and cook sliced onion, stirring occasionally, for 3 to 4 minutes until softened.

4

Add chicken pieces to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour.

5

Add remaining marinade, tomatoes and stock. Cover. Bring to the boil. Reduce heat to low.

6

Simmer, stirring occasionally, for 20 minutes until chicken is tender and mixture has thickened slightly.

7

Stir in the cumin and garamasala and cook gently for another ten minutes.

8

Stir in cream. Simmer for a further 5 minutes or until heated through.

9

Serve with steamed rice and coriander leaves.

Ingredients

 150mls Greek Style Yogurt
 1 tbsp gram flour
 150g Curry paste
 600g boneless chicken thighs (halved), trimmed, cut into 3cm pieces
 1 tbsp vegetable oil
 1⁄2 tsp garamasala & 1tsp cumin
 20g butter
 1 onion, halved, thickly sliced
 400g chopped tomatoes
 200mls chicken stock

Directions

1

Place yoghurt and curry paste in a glass or ceramic dish. Add chicken. Stir to coat. Cover and refrigerate overnight.

2

Remove the chicken, pat dry and toss in the gram flour. Dunk the chicken pieces back in the marinade.

3

Heat oil and butter in a heavy-based saucepan over medium-high heat and cook sliced onion, stirring occasionally, for 3 to 4 minutes until softened.

4

Add chicken pieces to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour.

5

Add remaining marinade, tomatoes and stock. Cover. Bring to the boil. Reduce heat to low.

6

Simmer, stirring occasionally, for 20 minutes until chicken is tender and mixture has thickened slightly.

7

Stir in the cumin and garamasala and cook gently for another ten minutes.

8

Stir in cream. Simmer for a further 5 minutes or until heated through.

9

Serve with steamed rice and coriander leaves.

Butter Chicken Curry
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