The Best Butter Chicken
Ingredients
- 5 tbsp of vegetable oil (divided)
- 2 large red onion
- 2 inch fresh ginger (chopped or grated)
- 6-8 garlic cloves (chopped or grated)
(For spice mix)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground Fenugreek
- 1/2 tsp ground turmeric
- 1/3 tsp chilli powder
- 2 tbsp tomato paste
- 400gms/140oz can chopped tomatoes
- 5 tbsp full fat yoghurt
- 750gms/1 1/2 pounds of chicken (boneless)
- 2 tbsp tandoori masala
- 1 tsp sugar
- 1/3 cup butter
Instructions
- Dice the chicken and rub it with the tandoori masala. Set aside. Put 3 tbsp of oil in a large shallow pan. Set over medium heat. When hot, add the onions, garlic and ginger & fry for 10-12 mins or until the onions are soft and starting to turn brown.
- Turn the heat down, add the spice mix, tomato paste and the tinned chopped tomatoes & the full-fat Greek yogurt. Stir well and cook for 5 mins. Blend the mixture with a hand blender until smooth.
- In a separate non-stick frying pan, set on medium-high heat fry the chicken for 7 mins or until it starts to get golden brown. It does not need to cook through.
- Add the chicken to the blended sauce. Return to low heat and simmer for about 20-22 mins.
- Add some hot water to adjust the consistency according to your liking.
- Add sugar and butter.
- Mix thoroughly to create a thick and creamy sauce.
- Make the spice mix before you start cooking Use full fat Greek yogurt so the sauce doesn’t split while cooking)
Nutrition
Calories: 460kcal
The flavors were spot on and it was so easy to make.