Prep time
MinutesCook time
MinutesServes
Adults
Hard
Difficulty
Easy - Med - HardButter Chicken
This creamy butter chicken recipe combines delicious spices with staple ingredients like onion, butter and tomato sauce for a tasty dish! Best of all it features stacks of locally sourced Australian Made, Australian Grown ingredients.
Ingredients
- 1kg Chicken Thigh Fillets, cut into large pieces
- 2 tablespoons olive oil
- 60g butter
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- 1 2/3 cups (430g) passata (tomato pasta sauce)
- 1 cup (250ml) thickened cream
- 1 1/2 tbs sugar
- 1/2 cup Greek-style yoghurt
- Coriander leaves, to serve
- Mint leaves, to serve
- Steamed basmati rice, to serve
- Naan, to serve
For the marinade:
- 4 cloves garlic
- 20g ginger, sliced
- 1 tablespoon salt
- 150g Fire Roasted Red Pepper Strips
- 50g raw cashews
Method
- To make the marinade, process the garlic, ginger, salt, red pepper strips and cashews in a food processor until a paste forms.
- Place chicken in a large glass or ceramic bowl. Add the marinade and turn to coat. Cover and place in the fridge for 1 hour to marinate.
- Heat the oil and 1 tablespoon butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 mins or until soft.
- Add the cumin, ground coriander and garam masala and cook, stirring for 2 mins or until fragrant.
- Add the chicken to the pan and cook, stirring, for 5 mins or until caramelised.
- Add passata, cream and sugar and bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until chicken is cooked through.
- Add the remaining butter and stir to combine. Season with salt to taste.
- Remove pan from heat. Add the yoghurt and stir to combine.
- Divide butter chicken among serving plates. Top with coriander and mint leaves and serve with steamed basmati rice and/or naan.
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