Like most recipes on this blog, this is such an easy one. Butter chicken curry has never been so quick and scrumptious. This has to be my favorite chicken curry at the moment. It’s bursting with flavor and a little goes a long way. Andrew made this recipe up on the fly on one of his lazy days using another recipe as guidelines he had made way back when.
It’s so creamy, spicy, and darn delicious. It also got a really nice rich red colour to it. Had this curry with rice, obviously, and on its own in a wrap which was really delicious. I may even say that it’s finger licking good.
Ingredients
3 tbs olive oil
4 chicken breasts diced into cubes
1 brown onion chopped
1 tin tomato puree
3/4 cup chicken stock
1/2 tsp ginger powder
2 tsp ina paarman’s masala spice
1 tsp garam masala
1 tsp butter chicken masala (or similar red masala)
4-5 tbs plain yogurt
Directions
Heat your olive oil in a pot over medium heat. Add in your chopped onion and fry till translucent, stirring every so often so they don’t stick.
Add in your garlic and spices and stir in gently. Next add in your chicken and fry, stirring every few minutes, till the chicken is cooked.
Pour in the chicken stock and tomato purée and give your curry a good stir. Turn down the heat and let it simmer on low for 5 minutes.
Next, you can add in your yogurt, and once combined let it cook for a further 10 minutes.
Give it a good stir and remove from the heat, let it sit for a few minutes before dishing to serve.
Serve this delicious dish with rice of your choosing or even cauliflower rice is delicious and ENJOY!
Side note: We used a butter chicken curry spice that you can get from any Indian spice shop. I’m sure if you found another type it would still work the same. You would just have to see the next time if you’d add more or less depending on the strength and saltiness.
We always use a double cream plain yogurt and it’s our absolute favorite is from Spar just because it’s so nice and thick.
For the chicken stock, we use the Knorr chicken stockpot, It’s just so delicious.