Butter Chicken – a simple but delicious and fast Curry for a midweek Fakeaway.
Waiting for the storm to arrive, it’s too sticky here to cook much and we need a good storm to clear the air.
I am using the chicken Slow Cooked at the weekend, a tasty way to use the Rubber Chicken 😍
I am using my Thermomix, and This specific recipe, with a few changes to suit what I have in, this can easily be made in a pan, just a bit more fiddling around.
I start with adding 4 fat cloves of peeled garlic to the bowl, a deseeded red chilli (or more if you like it hot) and a peeled Thumb sized piece of ginger (roughly chopped) chop at speed 7 for a few seconds.
Scrape down the bowl and add a peeled, quartered medium onion (I used 2 small) and chop again at speed 5 for a couple of seconds – scrape down again *This can all be done by had or in another type of food processor
Add 100g butter, 3 teaspoons of Garam Masala, 2 each of ground paprika, coriander, cumin, turmeric, 1 of ground cardamom and a half teaspoon of ground cinnamon.
Cook for 5 minutes, heat 100 speed stir – or gently fry in a pan till softened – this smells amazing at this point 🤤
Use a silicon spatula to loosen the mix and then add a tin of coconut milk, 200g of tomato purée, the juice of half a lemon and a good pinch of sea salt
if you are using raw chicken, chop approx a kilo into bite sized pieces and add now – cook for 25 mins at varoma heat at reverse speed Stir or mix together and stir over a medium heat for 35 minutes.
As I am using cooked chicken, I chop and add that after 15 minutes and continue for a further 10 minutes till fully heated through.
I add a good drizzle of double cream, do it by taste and another little stir to combine – season to taste.
I am serving mine by itself with a little Greek youghurt and some chopped fresh coriander.
Hubby will have his with rice too 😊
Really quick and blooming gorgeous