Indian Butter Chicken
48 minutes
An excellent butter chicken recipe where the chicken is marinated overnight and then grilled and cooked in a spicy tomato sauce. This recipe also includes a vegetarian option.
9 people made this
Ingredients
Serves: 10
- 1 packet (50g) Herbie's Spices Tandoori Spice Mix
- 375g plain yoghurt (not low fat)
- 6-7 chicken breast fillets
- 1 tablespoon butter or ghee
- 1 tablespoon Herbie's Spices Ground Cumin Seed
- 1 tablespoon freshly crushed garlic
- 6 tablespoons pureed onions (about 3 onions)
- 1 tablespoon Herbie's Spices Medium Madras Curry Powder
- 1 tablespoon tomato paste
- 2 tablespoons tomato sauce mixed with 1 tablespoon brown sugar
- 1 tablespoon tomato or mango chutney or pickle
- 1 tablespoon ground almonds
- 2 teaspoons Herbie's Spices Garam Masala
- 1 tablespoon Herbie's Spices Dried Coriander Leaf
- 200ml unthickened cream
- 1 small tin (85-100ml) coconut milk
Directions
Preparation:20min ›
Cook:20min ›
Extra time:8min marinating ›
Ready in:48min
- Mix 1/2 of the packet of pack tandoori seasoning with yoghurt and marinate chicken overnight. Next day, cook under grill while preparing the sauce as follows.
- In a pan, melt butter, add ground cumin seed and stir fry 30 seconds. Add garlic and onion, stir fry 2-3 minutes.
- Mix together second half of tandoori pack with curry powder, tomato paste, tomato sauce, pickle, ground almonds and garam masala, then add to sauce.
- Simmer a few minutes, then add cooked chicken, along with any remaining marinade and pan drippings.
- Add coriander leaves, cream, coconut milk and salt to taste.
- Simmer to reduce a little and serve.
Make it vegetarian
A vegetarian version can be made by using roasted potato, kumara, pumpkin and carrot and placing the vegetables into the sauce made as in the recipe above. It is equally delicious.
