Did you know there’s no butter in Butter Chicken Curry?

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Издатель Aug 3, 2022

The butter flavour comes from the cream….after all, butter is made from cream! This is a Chef recipe, I think you’ll be shocked how simple it is.

BUTTER CHICKEN | Serves 4 - 5

INGREDIENTS
Marinade
½ cup plain yoghurt
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala (spice section of Woolies, Coles)
½ tsp HOT chili powder or cayenne pepper powder
1 tsp ground cumin
1 tbsp fresh grated ginger (or 1 tbsp from jar)
2 large garlic cloves, minced (or 1 tbsp garlic from jar)
1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Curry:
1 tbsp vegetable oil or ghee
1 cup tomato passata or pureed canned tomato*
1 tbsp sugar
1¼ tsp salt
1 cup cream (heavy / thickened cream is best but pouring is also ok)
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* If you are in the US, you can use what you called Tomato Sauce which comes in a can. It has some seasonings in it but it won’t overpower the flavour of this curry.
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DIRECTIONS
1. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
2. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
3. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
4. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
5. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
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