Butter chicken
Apart from the name, most people who order this delicious dish at their favourite Indian restaurants won’t realise just how important butter is to this dish. traditionally known as Murgh makhana, the butter makes this tomato and spice curry, velvety and r
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
400g leftover roast chicken
2 medium onions, sliced thinly
4 cloves of garlic, crushed
3 tsp ground coriander
2 tsp medium chilli powder
1kg of ripe tomatoes
80g flaked almonds
4 curry leaves
½ tsp cinnamon
1 tsp honey
100g butter
100ml double cream
Sea salt
Vegetable oil
Method
Heat around two tablespoons of oil in a large frying pan. Add the onions, cooking for around 5 minutes until soft and then add the crushed garlic. Add half the butter to the pan, along with all of the spices (including the curry leaves) and a good pinch of salt. Let bubble on the pan for a minute before adding the tomatoes, almonds and around 250ml of water. Bring to the boil, reduce the heat, cover the pan and let simmer for around 30 minutes.
After 30 minutes, check that the tomatoes are completely mushy and then blend everything together with a stick blender until very smooth. Add the honey and the rest of the butter along with the chicken. Stir everything together and then check the seasoning.
Serve with naan bread or rice.
