Easy Main Indian

Butter chicken

Name: Butter chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: /indian
Ingredients: 3cm piece ginger (15g), grated; 3 garlic cloves, grated; Juice of 1 lemon; 600g chicken thighs, trimmed; 2 tbs tandoori curry paste; 2 tbs ghee or sunflower oil; 1 onion, sliced; 5 cardamom pods; 1½ tsp fennel seeds; 1½ tsp ground paprika; 1 tsp cumin seeds, toasted and crushed; 1 x 410g can tomato puree; 300ml pure (thin) cream; Naan bread, to serve; Sliced green chilli, to serve; Fresh coriander, to serve; Basmati rice, to serve

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by Hayden Quinn

Aug 06, 2001

An Indian-style mild curry that you can cook faster than ordering in.

3cm piece ginger (15g), grated
3 garlic cloves, grated
Juice of 1 lemon
600g chicken thighs, trimmed
2 tbs tandoori curry paste
2 tbs ghee or sunflower oil
1 onion, sliced
5 cardamom pods
1½ tsp fennel seeds
1½ tsp ground paprika
1 tsp cumin seeds, toasted and crushed
1 x 410g can tomato puree
300ml pure (thin) cream
Naan bread, to serve
Sliced green chilli, to serve
Fresh coriander, to serve
Basmati rice, to serve

Method

1.

Combine ginger, garlic and lemon juice in a large bowl. Add the chicken, then add the tandoori paste. Toss to combine. Chill for 30 minutes or overnight.
2.

Heat a chargrill or barbecue over high heat then, in batches, add the chicken. Cook 2-3 minutes per side until charred.
3.

Heat the ghee in a saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened, then add the spices and cook for a further 1-2 minutes until fragrant.
4.

Chop the chicken into 3cm pieces, then add to the saucepan. Add the tomato puree and 1½ cups (375ml) water and bring to a simmer. Cook for 4-5 minutes, add cream and simmer gently for a further 15-20 minutes or until sauce has thickened slightly.
5.

Serve with naan bread, green chilli, coriander and rice.