A Quick Butter Chicken Recipe
Butter Chicken, one of the western world's favourite Indian inspired dishes. A good Butter Chicken can really curb those cravings for a creamy curry, but it often comes with an unhealthy list of ingredients that leave you feeling heavy and overfilled. When you realise how easy it is to make a Spiced Up Butter Chicken you'll never go back to the Take Away. This recipe is a healthier alternative to the classic Butter Chicken, with the same great flavour.
Making a curry is usually something that takes hours of patience, specific techniques and a lot of passion, but this Butter Chicken recipe harnesses all the bold flavours we love from a curry minus the hours of fussing. And the best part is, it's so simple, even the kids could make it. This recipe is also suitable for the slow cooker.
A standard Butter Chicken recipe requires finesse and to get it right can be a challenge. There's nothing worse than spending hours making a curry only for it to taste revolting when you go to serve. Most people who have attempted their own curry have had this experience, and it is a gut wrenching moment when you have to tell your guests the curry they came over for isn't quite happening.. Once you have this quick and easy recipe down pat, it will become a weekly staple in your house and the kids won't stop asking for it.
Our Quick Butter Chicken Recipe
Prep Time: 10 minutes
Serves: 4-6 servings
Serving Suggestion: Serve with Spiced Rice and Garlic Naan
4 Tbsp SPICED UP Durban Curry Blend, we recommend Mild or Medium for this family friendly recipe, but use whatever heat level you love.
1 onion sliced
600g chicken thigh fillets, cubed
250ml thick Greek yoghurt
4 cloves garlic, crushed
knob of fresh ginger, finely grated
5 x Curry leaves
2 x Bay leaves
1 (410g) tin chopped tomatoes
1 tbsp tomato paste
250ml light cream
Salt & Pepper to taste
Place the yoghurt, garlic, ginger and Spiced Up in a non-metallic container and mix well.
Stir in the chicken and coat well.
Cover and place in the fridge for at least 2 hours. Can be done in morning and put in fridge.
Heat oil in a wok and fry the onion for about 3–4 minutes until fragrant.
Add the chicken and yoghurt mixture and cook for 4–5 minutes on high heat, sealing and browning the chicken.
Add the tin of tomatoes and tomato paste, stir well and bring to the boil.
Add the Curry Leaves & Bay Leaves.
Reduce the heat and simmer for 15 minutes, or until the chicken is tender.
Stir the cream and butter in last and heat through before serving.
Serve with Spiced Up Spiced Rice for a quick and delicious meal.
There we have it! A quick and easy Spiced Up Butter Chicken. Let us know if you try this and make sure to send us a photo of your creations! Read our other blog posts for more tips and tricks on making epic curry. Follow us on Facebook and Instagram to keep up to date with new exciting recipes and promotions.