Easy Butter Chicken
Dish:
PREP: 15 MINS . EASY . SERVES 4 . COOK: 35 MINS
| Ingredients | . |
|---|---|
| 500g skinless boneless chicken thighs |
1 lemon juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
| For the curry | . |
|---|
2 tbsp vegetable oil
1 large onion (chopped)
3 garlic cloves (crushed)
1 green chilli, deseeded and finely chopped (optional)
Thumb-sized piece ginger grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
| To serve (optional) | . |
|---|
Cooked Basmati Rice
Naan Bread
Mango Chutney or Lime Pickle
Fresh Coriander
Lime
Wedges
| Method | . |
|---|
1.
In a medium bowl, mix all the marinade ingredients with some seasoning.Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
2.
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3.
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
