Butter Curry Chicken

Butter Chicken Curry! Grilled chicken thighs simmered in a butter curry sauce with caramelised onions, warming spices, curry leaves and tomatoes, finished with cream and extra butter. Served with fragrant basmati rice infused with cinnamon, cardamom and cloves.

Ingredients

8 chicken thighs
25ml vegetable oil

Sauce

2 onions, peeled and sliced
25ml butter
1 tbsp garlic paste
1 tbsp ginger paste
400g chopped tinned tomatoes
5 fresh tomatoes, chopped
100ml water
1 tbsp ground coriander
1 tbsp garam masala
1 tsp chilli powder
1 tsp cumin seeds
12 curry leaves
1 green and red chilli sliced
100ml double cream
100g butter
Salt and pepper

Rice

25g vegetable oil
200g basmati rice
1 cinnamon stick
2 cloves
4 cardamon pods, crushed
1 onion, peeled and sliced
A few curry leaves
500ml water
A few sprigs coriander, chopped

Method

Print Recipe

For the rice, heat a large non-stick pan, add the oil, then add the onion and cook for 5 minutes until softened Add the spices and stir through then pop in the rice and 500ml water. Cover with a cartouche or a lid and cook for 20 minutes. Remove the cartouche sprinkle over coriander.

Pop the chicken onto a tray drizzle in oil grill until golden.

Place a large pan on the hob, add the onions and butter and cook for 10 minutes until golden and caramelised. Add the garlic, ginger, spices, half the curry leaves and tomatoes then simmer for 20 minutes. Blitz until smooth. Pop the chicken in and add the curry leaves and cook for 5 more minutes. Then finish with cream and butter and sprinkle over the coriander.