Butter chicken

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This is the best homemade curry I have ever made and my boyfriend agrees.

Serves 2

2 chicken breasts, cut into three bits

First marinade:

  • Juice of 1 lime
  • 1/2 tsp chilli powder

Second marinade:

  • 25ml yogurt
  • 25ml double cream
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin

Sauce:

  • 20g butter
  • 3 tsp finely chopped garlic
  • 3 tsp finely chopped ginger
  • 200g tomato passata
  • 1/4 tsp chilli powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp garam masala
  • 1/2 tsp desiccated coconut
  • 1 tbsp peanut butter
  • 1/4 tsp caster sugar
  • 20ml double cream

Mix the lime juice, chilli powder and 1/2 tsp salt for the first marinade. Add the chicken pieces, then cover and transfer to the fridge to marinate for 1 hour.

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Mix all the ingredients for the second marinade and coat the chicken. Leave in the fridge overnight.

Preheat oven to 240C. Thread the chicken onto metal skewers and suspend on a roasting tin. Roast for 20 minutes.

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While the chicken is cooking, melt the butter in a large saucepan. Add the garlic and ginger and fry for 1 minute. Stir in the passata and bring to a simmer for 5 minutes. Add all the spices, coconut, 1/2 tsp salt and 50ml water. Simmer for 10 minutes.

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Stir in the peanut butter followed by the chicken and 50ml water. Simmer for 10 minutes. Stir in the sugar and cream and cook for a further 2 minutes. Serve with rice.

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2 Comments Add yours

  1. Michelle says:

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