Easy Butter Chicken
An easy, homemade butter chicken full of flavour, perfect for dinner.
Equipment
- large frying pan
Ingredients
- 1 kg chicken breast (or thighs)
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoon olive oil or butter
- 2 tablespoon crushed garlic
- 2 tablespoon crushed ginger
- ¼ cup tomato paste
- 1-3 teaspoon sugar (depends how sweet you like your curry)
- ¾ cup water
- 1 can coconut cream 400ml
- 1 tablespoon butter
To Serve
- Hot rice
- Coriander
- Crispy roti or naan
Instructions
- Dice the chicken into 2cm pieces and add to large dish. Add the garam masala, coriander, cumin, paprika, salt and cinnamon then stir to coat the chicken evenly.
- Heat the oil or butter in a large frying pan over a medium heat. Add the chicken pieces and cook for 5 minutes until browned.
- Reduce the heat then add the garlic and ginger and cook for another 2 minutes. Add the tomato paste, sugar and water and bring to a simmer.
- Stir in the coconut cream and butter and cook for a further 5-10 minutes until the curry has thickened and the chicken is cooked through.
- Serve with cooked rice, roti and some fresh coriander on top.
Notes
Leave out the butter at the end if you want this recipe to be dairy free. If you want to add some vegetables: cauliflower, spinach, carrots or peas would taste great. Add chilli powder with the spices if you like your curries hotter. This is a large batch of curry so perfect to freeze any leftovers for later. Store in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1servingCalories: 787kcalCarbohydrates: 71gProtein: 57gFat: 30gSaturated Fat: 18gMonounsaturated Fat: 10gCholesterol: 152mgSodium: 674mgFiber: 3gSugar: 48g
Tried this recipe?Let us know how it was!