Creamy Butter Chicken

Description

An easy, homemade version of a kiwi takeaway favourite. This is a flavourful but mild curry, making it perfect for the whole family.

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

Equipment

Instructions

• 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.
• 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.
• 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.
• 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.
• Add the cream and salt. Simmer for a further 2 minutes. Taste and season generously.
• Serve with steamed rice and fresh coriander.

Notes