This is a family favourite and very easy to make.​

I've added lots of notes at the bottom to help

​

Ingredients​

MARINADE​

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 2 cloves garlic, crushed
• 750 g chicken thigh fillets, cut into bite size pieces

CURRY​

• 2 tbsp ghee or 2 tbsp butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt
• Coriander optional ( Note 2 )

TO SERVE – CHOOSE​

Cooked rice of choice, I use Basmati rice

Instructions​

• Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I don't always do this)
• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the butter or oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl . Bring to a just boil. Add chicken. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander leaves if using Serve with basmati rice
• The Butter Chicken is pictured with a very easy and no-fry papadums (Note 5).

Recipe Notes:​

1. Garam Masalais a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.

2. Cayenne is a spice found in your spices herb isle

3. Gheeis a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil. (I use butter)

4. Tomato passatais pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned tomatoes using a blender.

5. For a lighter version,use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)

6. No Fry Quick Papadums – Place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool. This is optional. I most of the time cook nann bread which I have posted the recipe

 

[Jarred Santos]

Butter AND chicken in one dish?! Yum!

Coconut milk/cream is also a wonderful substitute for regular milk

 

[Ricci]

Yum

 

[MagsieMac]

This is a family favourite and very easy to make.​

I've added lots of notes at the bottom to help

View attachment 8038

​

Ingredients​

MARINADE​

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 750 g chicken thigh fillets, cut into bite size pieces

CURRY​

• 2 tbsp ghee or 2 tbsp butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt
• Coriander optional ( Note 2 )

TO SERVE – CHOOSE​

Basmati rice
White rice

Instructions​

• Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I don't always do this)
• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the butter or oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander leaves if using Serve with basmati rice.
• The Butter Chicken is pictured with a very easy and no-fry papadums (Note 5).

Recipe Notes:​

1. Garam Masalais a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.

2. Cayenne is a spice found in your spices herb isle

3. Gheeis a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil. (I use butter)

4. Tomato passatais pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned tomatoes using a blender.

5. For a lighter version,use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)

6. No Fry Quick Papadums – Place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool. This is optional

How many serves does this recipes make please?

 

[Suzanne rose]

How many serves does this recipes make please?

How many serves does this recipes make please?

4 to 6 serves

 

[Happyjack]

This is a family favourite and very easy to make.​

I've added lots of notes at the bottom to help

View attachment 8038

​

Ingredients​

MARINADE​

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 750 g chicken thigh fillets, cut into bite size pieces

CURRY​

• 2 tbsp ghee or 2 tbsp butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt
• Coriander optional ( Note 2 )

TO SERVE – CHOOSE​

Basmati rice
White rice

Instructions​

• Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I don't always do this)
• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the butter or oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander leaves if using Serve with basmati rice.
• The Butter Chicken is pictured with a very easy and no-fry papadums (Note 5).

Recipe Notes:​

1. Garam Masalais a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.

2. Cayenne is a spice found in your spices herb isle

3. Gheeis a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil. (I use butter)

4. Tomato passatais pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned tomatoes using a blender.

5. For a lighter version,use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)

6. No Fry Quick Papadums – Place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool. This is optional

This is a family favourite and very easy to make.​

I've added lots of notes at the bottom to help

View attachment 8038

​

Ingredients​

MARINADE​

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 750 g chicken thigh fillets, cut into bite size pieces

CURRY​

• 2 tbsp ghee or 2 tbsp butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt
• Coriander optional ( Note 2 )

TO SERVE – CHOOSE​

Basmati rice
White rice

Instructions​

• Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I don't always do this)
• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the butter or oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander leaves if using Serve with basmati rice.
• The Butter Chicken is pictured with a very easy and no-fry papadums (Note 5).

Recipe Notes:​

1. Garam Masalais a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.

2. Cayenne is a spice found in your spices herb isle

3. Gheeis a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil. (I use butter)

4. Tomato passatais pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned tomatoes using a blender.

5. For a lighter version,use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)

6. No Fry Quick Papadums – Place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool. This is optional

4 to 6 serves

I have found that with most butter chicken recipes that the chicken is never as succulent and tender as that in Indian restaurants, usually because the chicken is ionly cooked for a few minutes. I have not yet tried this one but wonder if the overnight marinde will make it as tender with a 3 minute cook. I have made butter chicken by sous videing the chicken for at least 6 hours at 68C first then leaving in the suace befroe warming again that it comes out succulent.
As well, being on my own and when near an Aldi I buy the bulk ready cooked butter chicken which is oh so Mmmm. divide in to 3 or 4 portions, vac seal - which also stops me pigging out on a whole container!
Garlic naan also a delicious dipping accompaniment

 

[Suzanne rose]

I make everything from scratch but that's just me. My son said he has not eaten butter chicken that beats this one. A really easy recipe

 

[Jarred Santos]

I have found that with most butter chicken recipes that the chicken is never as succulent and tender as that in Indian restaurants, usually because the chicken is ionly cooked for a few minutes. I have not yet tried this one but wonder if the overnight marinde will make it as tender with a 3 minute cook. I have made butter chicken by sous videing the chicken for at least 6 hours at 68C first then leaving in the suace befroe warming again that it comes out succulent.
As well, being on my own and when near an Aldi I buy the bulk ready cooked butter chicken which is oh so Mmmm. divide in to 3 or 4 portions, vac seal - which also stops me pigging out on a whole container!
Garlic naan also a delicious dipping accompaniment

It might sound silly but in my case I also keep the lid on my frypan as much as possible when cooking chicken just so I don't lose any more moisture

I make everything from scratch but that's just me. My son said he has not eaten butter chicken that beats this one. A really easy recipe

Your son is very lucky @Suzanne rose!

 

[Suzanne rose]

A recipe worthy to be bumped up