Creamy butter chicken

Prep

20 min

Cook

40 min

Total

4 h

Makes

4–6 servings

Ingredients

• Chicken: 800 g skinless chicken, cubed
• Chicken: 3 tablespoons lemon juice
• Chicken: 1 tablespoon paprika
• Chicken: 200 ml plain yogurt
• Chicken: 1 tablespoon crushed garlic
• Chicken: 1 tablespoon grated ginger
• Chicken: 2 teaspoons ground coriander
• Chicken: 2 teaspoons ground cumin
• Chicken: Salt
• Chicken: 3 tablespoons melted butter, for basting
• Sauce: 90 g butter
• Sauce: 1 medium onion, finely chopped
• Sauce: ½ tablespoon crushed garlic
• Sauce: ½ tablespoon grated ginger
• Sauce: 1 teaspoon turmeric
• Sauce: 500 ml passata
• Sauce: 2 teaspoons garam masala
• Sauce: 100 ml cream
• Sauce: Fresh coriander, to serve

Method

1. Mix chicken with lemon juice, paprika and salt; chill for one hour.
2. Add yogurt, garlic, ginger, coriander and cumin; chill for another two hours.
3. Thread onto skewers or spread on a tray, baste with butter and grill until coloured outside.
4. Melt butter in a pan; cook the onion until soft and lightly browned, then add garlic, ginger and turmeric.
5. Add passata and simmer for 20 minutes, until glossy and thickened.
6. Add chicken and garam masala; simmer until cooked through, then stir in cream and finish with coriander.

Notes

Add the cream at the end over gentle heat so the sauce stays smooth and does not split. Reference: Good Food — Classic Butter Chicken.