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 1 tbsp of garam masala, ½ tsp mild chilli powder, ½ cayenne pepper and cook through for a couple of mins.
Pour in the passata and bring to a gentle simmer. Add 150 mls double cream and 150 grams of yoghurt and mix well. Add 1 rounded tsp sugar. Add the chicken pieces and simmer gently for fifteen minutes. Finally add the remaining butter and gently stir through.
Season carefully to taste.
Apply to buttery Face
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.
All nutritional information is approximate and intended only as a guide.