Thursday, October 8, 2015

Easy Butter Chicken

Butter Chicken, I would have to say, is the family's favourite curry. We have been known to all order Butter Chicken at Indian restaurants just to ensure that there is enough. No other curries, just the Butter Chicken!! Strange us lot really are. The richness of the thick creamy tomato sauce enveloping tender chicken pieces - what is there not to love?

Mam's versions!!! This is attempt number I don't know but every now and then I have an urge to make Butter Chicken for the family. Some times it has turned out ok, some times just edible and other times a failure with what can only be describe as "killing the perfect meal".

Tonight was different - I managed a recipe that was not only easy but was also it was actually very authentic tasting in flavour.  Gentle tingle of spices in a creamy tomato based sauce was just like the restaurants serve.  A little less butter than the traditional recipes and I used low fat yoghurt and low fat cream but overall I was, and believe that the family were, happy to eat this version.

Easy Butter Chicken
(recipe adapted from

Serves: 6 - 8

1 cup plain low fat Greek-style yoghurt
4 garlic cloves, crushed
5cm piece ginger, peeled, finely grated
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons garam masala
1/2 - 1 teaspoon chilli powder, depending on taste
1 - 2 teaspoons red food dye
1 kilogram chicken thigh fillets, trimmed, cut into 3cm pieces
1 tablespoon vegetable oil
80g butter
2 brown onion, halved, thickly sliced
700g bottle passata
440g can diced tomatoes
1 cup low fat thickened cream
steamed rice
coriander leaves

Place yoghurt, garlic, ginger, cumin, coriander, garam masala, chilli powder and red food dye in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato passata and tomatoes. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

Stir in cream. Simmer for a further 5 minutes or until heated through.

Serve with steamed rice and coriander leaves.

(click here for a printable version of this recipe)

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