Happy Monday guys! Recipe of the day is Indian Butter Chicken – hearty and comforting curry recipe that is to die for!
What is better on a chilli Autumn night, rather than a steaming hot bowl of curry, freshly baked Naan and chilli peppers (these are optional :-)). And this bowl of deliciousness is ready in no time. It’s the perfect winter warmer that is so satisfying that it makes you crave more. 🙂
Truth is, I made it last week and it was actually a very warm day but that really didn’t matter at all. It tasted amazing and even though I thought there was quite a bit of it, there were no leftovers apart from ½ Naan bread that was eaten with a bit of hummus on the next day. 🙂
What you need:
- Chicken
- Yogurt
- Rice
- Onion
- Garlic
- Tinned tomatoes
- Garam Masala
- Turmeric
- Paprika
- Cumin
- Ginger
- Chilli powder, if wished
- Black pepper
- Salt
- Double cream
- Butter
- Sunflower oil
This recipe is all about the marinade so I’d definitely recommend leaving the marinated chicken overnight – it really does make a difference. It becomes so so tender and flavoursome.
I used chicken breast, but any part of the chicken would work well.
Here’s how to make this beautiful Indian Butter Chicken
Ingredients:
- 400ml yogurt
- 600g chicken breast, cut into cubes
- 50g butter
- 1tbsp sunflower oil
- 1tsp cumin
- 1tsp turmeric
- 1tsp ginger
- 1tsp paprika
- 1tsp garam masala
- 1tsp chilli powder
- 1 onion, chopped
- 2 garlic cloves, crushed
- 200ml tinned tomatoes
- 200ml double cream
- Fresh coriander, for serving
- Cooked basmati rice for serving
- Naan bread for serving
- Fresh chilli peppers, if wished
Preparation:
- In a bowl, place the chicken and combine with the yogurt and all the spices. Make sure to mix well. Refrigerate for at least a couple of hours, if possible, leave overnight.
- After the chicken is marinated, heat a pan and gently sweat the onion and garlic for a couple of minutes. Add the marinated chicken and cook for around 10 minutes, stirring occasionally.
- Add the tinned tomatoes and around 200ml of water. Reduce the heat and let it simmer for about 20 minutes.
- Finally, add the double cream and leave for another couple of minutes. Remove from the hob.
- Serve over a bowl of basmati rice with some freshly made Naan bread.
- Garnish with fresh coriander leaves and some fresh chilli slices.
Enjoy!
For my Easy Naan Bread recipe, check out here Coriander Naan Bread
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
I’m currently making cauliflower mac & cheese which is a family favourite and one we’re in October it’s on our table at least once every two weeks. I haven’t posted it here yet so make sure to check back the recipe. It’s coming on Wednesday.
And as expected, there are more Pumpkin recipes coming, some savoury, some sweet. However, I’m not sure if I’ll be able to test taste and share all of them this season. After all, once in November, the Christmas countdown begins, which means lots of yummy Christmas recipes.
Meanwhile, have a tasty Monday and a great start of the week. x
