Butter Chicken

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Butter Chicken

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Domini Kemp shares her recipe from her new book ‘Dinner’. A dish called ‘butter chicken’ may not sound very appealing or particularly healthy, but this recipe is not that bad for you, as most other versions are laden with cream. It also tastes delicious. It would be lovely with some wholegrain basmati rice or black sticky rice.

Ingredients

  • 4 skinless chicken breasts, diced
  • 1 tbsp olive or coconut oil
  • 75 g butter
  • 2 onions, diced
  • Bunch of coriander, chopped
  • For the marinade:
  • 3-inch piece ginger, peeled and diced
  • 6 cloves garlic, peeled and sliced
  • 1 red chilli, de-seeded and chopped
  • 3 whole cloves
  • 4 cardamom pods
  • 150 ml Greek yoghurt
  • 50 g ground almonds
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon

Instructions

  1. To make the marinade, put all the ingredients into a food processor and blitz, adding a little water to loosen it if it’s too thick. Season well. Put the marinade into a bowl and add the chicken. Marinate overnight if possible, or at least from morning till evening.
  2. When you’re ready to cook, heat up the olive or coconut oil and butter, sweat the chopped onions over a gentle heat for 10 minutes with the lid on until very soft.
  3. Add the chicken with the marinade and cook gently for 30 minutes until cooked. I f the sauce is still a little thick, add some water, but it loosens up as it cooks and becomes a little more watery.
  4. Cook with the lid on and taste after 30 minutes. Season and take off the lid if you want to thicken up the sauce. Serve with basmati rice and some coriander.
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