Creamy Butter Chicken

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An easy, homemade version of a kiwi takeaway favourite. This is a flavourful but mild curry, making it perfect for the whole family.
Main Course
4
3 hrs
20 mins
3 hrs, 20 mins
Main Course
4
3 hrs
20 mins
3 hrs, 20 mins

Ingredients

\800g chicken breast, cut into bite-sized pieces
\¼ cup of yoghurt
\2 teaspoons of smoked paprika
\1 teaspoon of turmeric, ground
\1 onion, large, diced
\3 cloves of garlic, diced
\1 teaspoon of ginger, finely grated
\2 teaspoons of ground cumin, ground
\1 teaspoon of ground coriander, ground
\1 teaspoon of garam masala
\¼ teaspoon of cinnamon, ground
\400g tin of tomatoes
\¾ cup of water
\1 teaspoon of sugar
\½–¾ cup of cream
\1 teaspoon of salt
\oil, for sautéing

Instructions

  1. Combine the chicken, yoghurt, paprika and turmeric. Mix until chicken is evenly coated. Place in the fridge to marinate for a minimum of 3 hours and up to 24 hours. This helps to tenderize the chicken and keep it moist.
  2. Heat a drizzle of oil in a sauté pan over a medium heat. Add the onion and cook until tender. Add the garlic and ginger.
  3. Cook for a minute, before adding the cumin, coriander, garam masala and cinnamon. Give the spices a minute or so in the pan before adding all the chicken and marinade. Sauté, tossing frequently for 3 minutes.
  4. Add the tomatoes, water and sugar. Bring to a boil and then simmer for 10 minutes until the chicken is cooked all the way through.
  5. Add the cream and salt. Simmer for a further 2 minutes. Taste and season generously.
  6. Serve with steamed rice and fresh coriander.

Notes

Contains dairy.
Recipe credit: Kelly Gibney
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