Butter chicken

Butter chicken
  • 0:15 Prep
  • 0:45 Cook
  • 4 Servings
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$1050kg

RSPCA Approved Chicken Thigh Fillet Large Pack image

RSPCA Approved Chicken Thigh Fillet Large Pack approx. 1.2kg

$10.50 per 1kg

Special available from 23/10/17 to 18/10/20

$250ea

Garlic image

Garlic 4 pack

$16.67 per 1kg

INGREDIENTS

  • 1kg chicken thigh fillets, fat trimmed, cut into large pieces
  • 2 tablespoons butter chicken curry paste
  • 1 teaspoon garam masala
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 2-3 cm piece ginger, grated
  • 1 lime, rind finely grated & juiced
  • 500ml Massel chicken style liquid stock
  • 400g can diced tomatoes
  • 2 tablespoons cashew nut spread/butter
  • 2 tablespoons light cream, optional
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
  • Thick yoghurt, to serve

METHOD

  • Step 1
    Combine the chicken , curry paste and garam masala in a large bowl, mix well. Set aside for 5 minutes.
  • Step 2
    Heat the olive oil over medium-high heat in a large pan. Add the chicken, garlic, ginger and lime rind. Cook for 4-5 minutes, stirring often until chicken is lightly browned.
  • Step 3
    Pour in the stock and tomatoes. Bring mixture to the boil, reduce heat and simmer, uncovered for 35-40 minutes or until the sauce has reduced and thickened.
     

    HOW TO MAKE CHICKEN STOCK0:49

    Make homemade chicken stock for soups, stews, risottos and more.

  • Step 4
    Stir through the lime juice, cashew spread and cream, if using until just warmed through.
  • Step 5
    Serve the butter chicken with fresh coriander leaves and some steamed rice. Top with a dollop of thick yoghurt if you like.

NOTES

Tip: If you prefer, omit the cashew nut spread and just use the light cream. It is delicious either way. Alternately serve with steamed green vegetables of your choice.

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