Family Food Fun & Allergy-Friendly

Week 15: Homemade Butter Chicken Curry

Ok, so I know I am on a recipe roll but this is the most divine recipe! I not sure where I got it from but I only tried it this year, so here goes…

Ingredients

  • 600g deboned chicken thighs (cubed)
  • 1 tbs oil
  • 100g butter
  • 2 onions (finely chopped)
  • 175ml plain yoghurt
  • 75ml water
  • 50g tomato paste
  • 1 tsp sugar
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tbs garlic and ginger paste
  • 1 tsp chilli powder
  • 6 cardamom pods
  • 6 black peppercorns
  • 6 dried curry leaves
  • 2 tsp corn flour
  • 125 ml cream
  • 250 ml coriander leaves (roughly chopped)
  • salt to taste

Method

  1. Heat the oil and butter in a medium pot, brown the chicken pieces in portions and set aside.
  2. Add the onions and saute until soft and golden brown.
  3. In a bowl, combine the yoghurt, water, tomato paste and sugar with all the spices.
  4. Add chicken to this mixture and coat well.
  5. Whisk cream and corn flour together.
  6. Add the chicken mixture to the onions, together with the cream and simmer for 15-20 minutes, stirring occasionally.
  7. Add the chopped coriander and season to taste.
  8. Serve with basmati rice and a green salad.

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