Easy butter chicken
Make this comforting butter chicken using whatever curry paste you have. It’s the combo of butter, almonds and yogurt that magically creates such a rich, creamy sauce
- Total:
- Serves: 4 persons
Ingredients
- 500g skinless chicken breasts, cut into chunks
- 1tsp ground turmeric
- a thumb-sized piece ginger, peeled and grated
- 2cloves garlic, crushed
- ½lemon, juiced
- 35g butter
- 1large onion, thinly sliced
- 3tbsp makhani or other curry paste
- 1tbsp tomato purée
- 2tbsp ground almonds
- 175ml full-fat natural yogurt
- 150ml chicken stock
- coriander, a handful of leaves
- basmati rice, to serve
Instructions
Step 1
Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.Step 2
Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.