Recipe

Zingy butter chicken curry

Jul 27, 2013 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Zingy butter chicken curry
  • 60 gram butter
  • 1 1/2 tablespoon olive oil
  • 1 onion, diced
  • 750 gram chicken thigh fillets, quartered
  • 4 garlic cloves, minced
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 3 teaspoon garam masala
  • 1 3/4 cup tomato passata
  • 1/3 cup cream
  • 1 1/2 tablespoon 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

Method

Zingy butter chicken curry
  • 1
    Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 minutes. Add chicken and cook for 3 minutes.
  • 2
    Add garlic chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 minutes.
  • 3
    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.
  • 4
    Remove butter chicken from heat and stir through yoghurt. Season to taste.
  • 5
    Spoon into serving bowls and garnish with coriander and pistachios. Serve with rice and naan bread.

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