Butter Chicken
February 2021
We love this creamy, golden curry that delivers a spicy punch in a velvet glove. It is surprisingly easy to make and, since learning the recipe in Calcutta last year, it has become a staple in our house. It can be made in advance and kept in the fridge for quick meals to heat up, frozen for another day or enjoyed when entertaining.
Ingredients - Serves 4
8 chicken thighs, skin on and bone in
4 round tomatoes, finely diced
1 x 400g can of plum tomatoes, chopped
3 tablespoons double cream (optional)
1 tablespoon fresh coriander, chopped
salt and freshly ground black pepper
For the masala curry base
4 tablespoons ghee, butter or coconut oil
2 onions, finely chopped
1 teaspoon salt
3 garlic cloves, finely chopped
30g fresh ginger, peeled and finely chopped
2 small green or red chillies, finely chopped, added according to taste
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon ground coriander
To make the curry base, heat the fat in a large saucepan or frying pan. Fry the onion with the salt until softened – this will take around 7 to 10 minutes.
Add the garlic, ginger and chilli and fry for a few more seconds. Add the spices and cook for a minute or two until you can smell them.
Season the chicken thighs and brown them in the same pan on both sides – it will take around 15 minutes to do this.
Add both types of tomato and stir through. Rinse the tin with a splash of water and add to the pan. Continue to cook, covered with a lid, for 45 minutes or until the thighs are cooked through and the meat falls easily from the bones. Stir in the cream (if using), add the coriander and serve straight away.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
