Zingy butter chicken curry
Zingy butter chicken curry
Ingredients
Zingy butter chicken curry
- 60 g butter
- 1 1/2 tbsp olive oil
- 1 onion, diced
- 750 g chicken thigh fillets, quartered
- 4 garlic cloves, minced
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- 3 tsp garam masala
- 1 3/4 cups tomato passata
- 1/3 cup cream
- 1 1/2 tbsp sugar
- 1/2 cup greek yoghurt
- sea salt and white pepper
- handful coriander leaves
- small handful pistachios, chopped roughly
- steamed jasmine rice and naan bread, to serve
Steps
Zingy butter chicken curry
- Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 minutes. Add onion and cook for 5 minutes. Add chicken and cook for 3 minutes.
- Add garlic chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 minutes.
- Add passata, cream and sugar to chicken pan and bring to a simmer. Reduce heat to medium - low and simmer gently for 10 minutes until chicken is cooked through.
- Remove butter chicken from heat and stir through yoghurt. Season to taste.
- Spoon into serving bowls and garnish with coriander and pistachios. Serve with rice and naan bread.