Exit print mode Print recipe A+ A- Undo all

butter chicken

Ingredients:

skinless boneless chicken thighs

500 Grams

lemon , juiced

For the marinade

ground cumin

2 Teaspoons

paprika

2 Teaspoons

hot chilli powder

1-2 Teaspoons

natural yogurt

200 Grams

vegetable oil

2 Tablespoons

For the curry

large onion , chopped

garlic cloves, crushed

green chilli, deseeded and finely chopped (optional)

thumb-sized piece ginger , grated

garam masala

1 Teaspoons

ground fenugreek

2 Teaspoons

tomato purée

3 Tablespoons

chicken stock

300 Milliliters

flaked almonds, toasted

50 Kilograms

cooked basmati rice

To serve (optional)

naan bread

mango chutney or lime pickle

fresh coriander

lime wedges

Preparation mode:

1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Footnotes:

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinated the day before so you can get ahead on your prep