Butter Chicken
This recipe is slightly adapted from the one found on the back of the Herbies butter chicken spice mix packet.
Ingredients
- 1 kg chicken thigh fillets
- 40 grams Herbies butter chicken spice mix
- 375 g plain yoghurt
- 1 tbs butter or ghee
- 2 cloves garlic crushed
- ½ cup onion pureed
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 1 tbsp mango chutney
- 1 tbsp almond meal
- 200 ml single cream
- 1 small can (85-100 ml) coconut milk
- 1 tbsp fresh coriander leaves chopped
- 2 tbsp flaked almonds lightly toasted
Raita
- 1 cup yoghurt
- 1 cucumber grated
- 2 tsp lemon juice
- salt & pepper to taste
To serve
- Steamed basmati rice
- naan bread recipe follows
- pappadums
- cucumber raita
Instructions
- Mix 1/2 the butter chicken spice mix (about 20 grams) with yoghurt and marinate the chicken overnight.
- The next day, place the chicken on an oven-proof tray lined with foil for easy cleanup and cook under the grill until the chicken is a little charred. While it's cooking start, preparing the sauce.
- Melt the butter in a heavy pan over medium heat then, add the garlic and onion and fry for 2-3 minutes.
- Mix the remaining spice mix (about 20 gram) with tomato paste, ketchup, chutney, and almond meal, and add this mixture to the onions. Cook for a couple of minutes, then add cooked chicken and pan juices. Stir in cream and coconut milk, and add salt to taste. Simmer to reduce a little before serving.
- Stir through the coriander and sprinkle over the flaked almonds.
- Serve with steamed basmati rice, steamed green vegetables, raita, and naan or pappadums.
Raita
- Combine the yoghurt, cucumber and lemon juice in a bowl. Season with salt and pepper to taste.
Notes
If you only have a large can of coconut cream - use what's needed in the recipe and then divide the rest into usable portions (either in a zip lock bag or container), labe and freeze.