Without doubt butter chicken is one of the nation’s favourite curries. Don’t be put off by thinking this is unhealthy. My version only contains a small amount of butter and instead of cream, I’ve added natural yogurt which gives the curry a lovely freshness. I read somewhere that the reason this dish was called “butter” was in fact referring to the chicken, which was so tender, it cut/fell apart like butter.... who knows? A great starter curry for kids as it’s mild and creamy. Who’s going to try this recipe?
The recipe
Butter Chicken
- Serves 4
Ingredients
Marinade
Method
Mix together the marinade ingredients in a large bowl. Add the chicken and coat thoroughly. Leave for at least 30 minutes or anything up to 4 hours.
Sauté the onion on a low heat in the butter and some oil until soft and golden. Add the cardomom, curry leaves, garlic, chilli and cook for 2 minutes. Now add the chicken including the marinade. Turn the heat to medium high and cook for 5 minutes. Now add the rest of the yogurt, lemon juice, honey and tomato purée. Season generously, cover and simmer for 1 hour.
Serve with basmati rice or naan bread.
https://www.simplyfoodbymandy.co.uk/post/butter-chicken-1
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All recipes
Mix together the marinade ingredients in a large bowl. Add the chicken and coat thoroughly. Leave for at least 30 minutes or anything up to 4 hours.
Sauté the onion on a low heat in the butter and some oil until soft and golden. Add the cardomom, curry leaves, garlic, chilli and cook for 2 minutes. Now add the chicken including the marinade. Turn the heat to medium high and cook for 5 minutes. Now add the rest of the yogurt, lemon juice, honey and tomato purée. Season generously, cover and simmer for 1 hour.