This easy Butter Chicken recipe delivers a sensational curry every time. It is a warmly spiced, mellow curry with a divine, buttery an deep tomato sauce. Served with Basmati rice and home made Naan it is the dogs.
Brown all the chicken pieces in a very large saucepan, I used a large casserole pan, in a couple of tbsps of butter and a splosh of oil. Best to do so in batches and set aside. It does not matter that it isn't cooked through as it's just the colour we are after.
Blitz the onion and garlic in a food processor until finely chopped. In the frying pan that you browned the chicken in melt 2 more tbsps of butter and another splosh of oil. Add the blitzed onion and garlic and simmer gently until soft.
Add the spices and cook through for a couple of mins.
Pour in the passata and bring to a gentle simmer. Add the cream and yoghurt and mix well. Add the chicken pieces and simmer gently for fifteen minutes. Finally add the remaining butter and gently stir through.
Season carefully to taste.
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This recipe feeds 6 but if you were doing it for 8 just add another 300g of chicken in as the sauce is bountiful enough already for 8.