Name: Butter Chicken Curry
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

AuthorRedpost MediaCategoryChicken and poultry

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

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

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

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.

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

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

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

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

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

Serve with steamed rice and coriander leaves.

Ingredients