Butter Chicken

About this recipe

A restaurant-style butter chicken made simple at home. The tri-ply base means the tomato sauce reduces evenly without catching, giving you that deep, glossy finish every time.

Ingredients

• 600g chicken thigh, cubed
• 2 tbsp butter
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 400g tomato passata
• 1 cup cream
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp chilli powder
• Salt to taste
• Fresh coriander, to serve

Method

1. Heat butter in the kadai over medium heat.
2. Add onion and cook until soft and golden, about 6 minutes.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Add turmeric, chilli powder and garam masala, toast for 30 seconds.
5. Add chicken and sear until lightly browned on all sides.
6. Pour in the passata, bring to a simmer, and cover.
7. Cook for 15 minutes, stirring occasionally.
8. Stir through the cream and simmer uncovered for 5 more minutes.
9. Season to taste and top with fresh coriander before serving.