Creamy Butter Chicken

Serves 1
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Directions

  1. 1Add yogurt, paprika, turmeric, curry powder, cumin powder, coriander powder, a squeeze of lemon, and salt to the chicken breast.
  2. 2Add yogurt, paprika, turmeric, curry powder, cumin powder, coriander powder, a squeeze of lemon, and salt to the chicken breast.
  3. 3Add yogurt, paprika, turmeric, curry powder, cumin powder, coriander powder, a squeeze of lemon, and salt to the chicken breast.
  4. 4Mix well and leave the chicken to marinate.
  5. 5Mix well and leave the chicken to marinate.
  6. 6Mix well and leave the chicken to marinate.
  7. 7Heat oil in a pan.
  8. 8Heat oil in a pan.
  9. 9Heat oil in a pan.
  10. 10Add the marinated chicken to the pan and cook slightly under.
  11. 11Add the marinated chicken to the pan and cook slightly under.
  12. 12Add the marinated chicken to the pan and cook slightly under.
  13. 13In a separate pan, add sliced onions, garlic, and ginger.
  14. 14In a separate pan, add sliced onions, garlic, and ginger.
  15. 15In a separate pan, add sliced onions, garlic, and ginger.
  16. 16Once the onions are soft, add salt, paprika, turmeric, curry powder, cumin powder, coriander powder, and chilli powder.
  17. 17Once the onions are soft, add salt, paprika, turmeric, curry powder, cumin powder, coriander powder, and chilli powder.
  18. 18Once the onions are soft, add salt, paprika, turmeric, curry powder, cumin powder, coriander powder, and chilli powder.
  19. 19Fry the tomato paste in the mixture.
  20. 20Fry the tomato paste in the mixture.
  21. 21Fry the tomato paste in the mixture.
  22. 22Add tinned tomatoes and water to the pan.
  23. 23Add tinned tomatoes and water to the pan.
  24. 24Add tinned tomatoes and water to the pan.
  25. 25Cover and cook to thicken up the curry base.
  26. 26Cover and cook to thicken up the curry base.
  27. 27Cover and cook to thicken up the curry base.
  28. 28Blend the curry base to your desired texture using an immersion blender.
  29. 29Blend the curry base to your desired texture using an immersion blender.
  30. 30Blend the curry base to your desired texture using an immersion blender.
  31. 31Add water to loosen up the curry base to your desired consistency.
  32. 32Add water to loosen up the curry base to your desired consistency.
  33. 33Add water to loosen up the curry base to your desired consistency.
  34. 34Add the cooked chicken back into the curry base.
  35. 35Add the cooked chicken back into the curry base.
  36. 36Add the cooked chicken back into the curry base.
  37. 37Add garam masala.
  38. 38Add garam masala.
  39. 39Add garam masala.
  40. 40Add butter.
  41. 41Add butter.
  42. 42Add butter.
  43. 43Pour in double cream and stir well.
  44. 44Pour in double cream and stir well.
  45. 45Pour in double cream and stir well.
  46. 46Garnish with cream and fresh coriander.
  47. 47Garnish with cream and fresh coriander.
  48. 48Garnish with cream and fresh coriander.

Ingredients

  • 500 g chicken breast
  • 500 g chicken breast
  • 500 g chicken breast
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • squeeze lemon
  • squeeze lemon
  • squeeze lemon
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • oil
  • oil
  • oil
  • 1.5 large onions
  • 1.5 large onions
  • 1.5 large onions
  • 1 tbsp garlic
  • 1 tbsp garlic
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 400 g tinned tomatoes
  • 400 g tinned tomatoes
  • 400 g tinned tomatoes
  • water
  • water
  • water
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • fresh coriander
  • fresh coriander
  • fresh coriander

Equipment

bowlpanwooden spatulaimmersion blenderlid

Tips

  • Leave chicken to marinate for enhanced flavor.
  • Cook chicken slightly under as it will cook further in the curry.
  • Blend the curry base to your desired texture.
  • Add water to loosen up the curry base if it's too thick.
  • Garnish with cream and fresh coriander for presentation and added flavor.
  • Serve with naan bread for a complete meal.
  • This recipe is boneless and can be suitable for Ramadan if adhering to dietary guidelines after fasting hours.
  • It is an easy recipe to follow, suitable for home cooking and Indian cuisine enthusiasts.
  • You can adjust the level of chili powder according to your spice preference.
  • Using organic tinned tomatoes can enhance the natural flavor of the curry base.
  • The addition of butter at the end contributes to the creamy texture and richness of the dish.