Butter Chicken Curry

 

Butter Chicken Curry

If I go out for an Indian meal, this is the curry that I order – the creamy, perfectly spiced sauce is so addictive. It freezes well, so double the recipe and freeze half for a rainy day.

500 grams boneless, skinless chicken thighs

2 table spoon olive oil

1 onion, diced

4 garlic cloves, crushed

I red chili finely chopped

1 table spoon fresh ginger, peeled and grated

1 table spoon Garam Malasa

3 table spoon tomato puree

400 ml hot chicken stock

50 gram whole almonds, toasted and chopped

For the Marinade

Juice of One Lemon

2 table spoon ground cumin

2 table spoon paprika

1 table spoon hot chili powder

200 Ml Greek yoghurt

Salt and pepper

 

To Serve

Basmati Rice

Naan bread

Mango Chutney

Lime Wedges

I start by making the marinade, place all the ingredients in a bowl, whisk together and season. Chop the chicken into bite-sized pieces and toss with the marinade. Cover with Clingfilm and chill in the fridge for 1 hour.

2 Place a large saucepan over a medium heat. Add the olive oil and stir in the onion, garlic, chili and ginger and cook for 5 minutes. Stir in the garam masala and puree and cook for 2 minutes, then add the stock and marinated chicken. Cook for 5 minutes over a medium heat, then reduce to low and cook for 15 minutes until the chicken is cooked and the sauce has thickened.

3 sprinkle in the almonds. Serve with rice, naan bread, mango chutney and lime wedges.