Butter Chicken Curry Recipe | Fakeaway Night In

My Butter Chicken recipe is definitely one of my easier curry recipes. Lots of ground spices that are easily bought and not too many complicated procedures. I will suggest that you try and marinade overnight, but if you can’t try for at least two hours, anything less and you may as well not bother! The marinade makes the chicken super tender, so I really do suggest leaving as long as you can.

Butter Chicken Curry

A super easy, super tasty curry. A perfect mid-week meal!

 Course Main Course

 Cuisine Indian

 Servings 2 people (main)

Ingredients

Marinade

  • 500 g Boneless chicken diced
  • 100 g Smooth Greek yogurt
  • 1 ‘thumb’ Ginger grated
  • 2 Garlic cloves crushed
  • 1/2 tsp Garam masala
  • 1/2 tsp Tandoori masala
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tsp Kashmiri chilli powder

Sauce

  • 6 tbsp Cashew nuts
  • 2 tbsp Ghee
  • 1 White onion chopped finely or blended
  • 1 ‘thumb’ Ginger grated
  • 2 Garlic cloves crushed
  • 4 tbsp Tomato puree
  • 1/2 tsp Sugar
  • 3 tsp Fenugreek powder
  • 1/2 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tbsp Tandoori masala
  • 2 Kashmiri chillies seeds shaken out, finely chopped/ground
  • 400 ml Water
  • Pinch of salt
  • 250 ml Single cream

Instructions

Marinade

  1. Mix all of the marinade ingredients together in a bowl then add the chicken. Stir to coat, cover the bowl with clingfilm and put in the fridge overnight (or at least 2 hours).

Curry

  1. Heat the oven to 180c (fan).
  2. Cook the onion in ghee until soft and yellow in colour. Then add the garlic, ginger and tomato puree. Add a ladle full (or two) of the water to the pan, to help it from sticking.
  3. Pour hot water over the cashews and leave for 10 minutes. Drain and blend into a paste, then put to one side.
  4. Put the chicken on a tray (spread out) and cook in the oven for 10-12 minutes until cooked through and browned.
  5. Add the spices, crushed chillies, salt and sugar to the curry sauce. Stir until fragrant. Then add in the cashew nut paste and the water. Stir, then leave on a low heat to simmer and the water has gone.
  6. When the chicken is cooked tip into the curry sauce, stir and allow to combine for a bit on a low heat. Cook whatever you’re serving on the side during this time, you can always add a splash more of water here and there to keep the curry from sticking.
  7. Just before serving the curry stir through the cream (on a low heat still). When it’s warmed through, serve and enjoy!

Recipe Notes

You can add 1 or even no kashmiri chillies to the sauce if you prefer a more mild curry.

Leave a Reply

Your email address will not be published. Required fields are marked *