Recipes › Dinner

• Dinner
• 50 min
• Gluten-Free

Butter chicken

Mild, rich murgh makhani with butter, tomato and cream.

Calories

608

Protein

38 g

Carbs

63 g

Fat

23 g

Per serving. Makes 4 servings.

Ingredients

• 600 g Chicken thigh, skinless
• 100 g Natural yogurt
• 2 tsp Curry powder
• 30 g Butter
• 1 Onion
• 3 Garlic
• 20 g Fresh ginger
• 1 tsp Ground cinnamon
• 400 g Tomato passata
• 1 tbsp Honey
• 100 ml Double cream
• 600 g White rice, cooked

Contains: Milk, Mustard. Always check the labels of what you buy.

Method

1. Cut the chicken into bite-sized pieces and mix with the yogurt and half the curry powder. Marinate for at least 20 minutes.
2. Melt half the butter in a large pan and fry the chicken over a medium-high heat for 6 minutes until browned. Set aside.
3. Peel and chop the onion, crush the garlic and grate the ginger. Soften the onion in the remaining butter for 6 minutes, then add the garlic, ginger, cinnamon and the rest of the curry powder for 1 minute.
4. Add the passata and honey and simmer for 10 minutes, then blend until smooth.
5. Return the chicken with the cream and simmer for 10 minutes until the chicken is cooked through and the sauce silky.
6. Serve with the warm rice.

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