Aromatic golden chicken pieces in a creamy, rich sauce? That’s right, we’re talking about the classic Indian butter chicken! An all-time favourite winter dinner option, you’ll love how easy this dish is to make in the comfort of your own home, along with the flavour it packs. Pair this dish with some melt-in-your-mouth naan and you’ll have the whole family begging for seconds.  

 

Directions:

1. Purée the onion with the garlic in a food processor.

2. Heat the oil in a large saucepan or sauté dish set over moderate heat until hot. Add the onion paste and fry until starting to colour, about 5 minutes.

3. Stir in the ginger, chillies, and a pinch of salt, sautéing until softened, 3-4 minutes. In the meantime, purée the tomatoes in the processor.

4. Stir the spices and sugar into the pan and continue to cook for 2-3 minutes. Stir in the puréed tomatoes, stock, and cream.

5. Bring the curry to a simmer before positioning the chicken pieces in it. Partially cover with a lid and cook over reduced heat until the chicken is cooked through and the curry has thickened, 15-20 minutes.

6. When ready, stir in the butter in two additions until incorporated; season the curry with salt and pepper to taste.

7. To serve, divide rice and butter chicken between bowls. Garnish with almonds and coriander; serve with naan bread on the side. 

 

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Ingredients

• 2 medium onions, roughly chopped
• 6 cloves garlic
• 3 tbsp sunflower oil
• 2 tbsp fresh ginger , peeled and finely chopped
• 2 red chillies, seeded and chopped
• 3 medium tomatoes, cored and chopped
• 2 tsp ground coriander
• 1 tsp hot curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground fenugreek
• 1 tsp paprika

• 1 pinch sugar
• 250 ml chicken stock, or water
• 175 ml double cream
• 3 skinless boneless chicken breasts, cubed
• 4 tbsp butter, cubed
• 600 g | 4 cooked basmati rice, to serve
• 40 g | 1/4 cup blanched almonds, sliced
• 25 g | 1 cup coriander, torn
• 4 small naan breads, to serve
• salt
• freshly ground black pepper