I heard there is a dispute over who invented Butter Chicken, that is a butter flavoured Chicken Curry. I never know how Butter Chicken was originally created, but there are many methods these days. I prepare it using what I always have, and it is very simple. You don’t need to buy Butter Chicken sauce. This Butter Chicken is easy and yummy.
600 to 700g Chicken Fillets *Thigh OR Breast, cut into chunky bite-size pieces
2 tablespoons (30g) Butter
1 Onion *sliced
1 can (410g) Crushed Tomatoes OR Passata *OR Diced Tomatoes
1/2 cup Thickened Cream
Rice to serve
*Note: You may wish to add some Parsley OR Coriander
1/2 cup Unsweetened Greek Yoghurt
1 tablespoon Curry Powder
1 teaspoon Garam Masala
1 to 2 cloves Garlic *grated
1 small piece Ginger *grated
1 teaspoon Salt
Extra Ground Chilli *optional
- Combine the Marinade ingredients in a mixing bowl, add Chicken pieces and combine, and leave in the fridge for a few hours.
- Melt Butter in a frying pan OR large saucepan over medium heat, cook Onion for a few minutes. Add the Chicken with all the Marinade, and cook for a few minutes.
- When Chicken pieces look white, that means outsides are cooked, add a can of Crushed Tomatoes (OR Diced Tomatoes) and stir.
- Cook for 10 to 15 minutes. When the sauce is thickened, add Cream, and mix to combine. Add extra Salt as required and it is done. Serve with freshly cooked Rice. *Note: You may wish to add some Parsley OR Coriander Leaves.