BUTTER CHICKEN
PREP TIME: 15 MINS + MARINATING TIME
COOKING TIME: 40 MINS
SERVES: 4
INGREDIENTS
- 600g chicken thigh, cut into bite sized pieces
- 2 teaspoons butter chicken spice paste
- ½ cup Greek style yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
SAUCE
- 40g unsalted butter
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 1 tablespoon finely grated ginger
- 2 tablespoons butter chicken curry paste
- 400g tomato passata
- 1 cup chicken stock
- 500g Spudlite baby potatoes, quartered
- ½ cup cream
- 1 teaspoon lemon juice
- Salt flakes and freshly ground black pepper
- ¼ cup coriander leaves, roughly chopped
METHOD
1. For the marinade, add spice paste, yogurt, lemon and oil together in a mixing bowl, stirring to combine. Add chicken, stirring until well coated. Cover and marinate in refrigerator for at least 2 hours.
2. Thread marinated chicken onto four metal skewers. Heat a chargrill pan over a high heat and spray skewers with oil.
3. Chargrill skewers for 2-3 minutes each side, or until cooked through. Set aside until required.
4. For the curry, melt butter in a large saucepan over a low heat. Add onion, garlic, ginger and curry paste, stirring to combine. Cover and cook for 10 minutes or until onion is soft.
5. Add tomato passata, stock, potato and chargrilled chicken, stirring to combine. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes or until potato is tender.
6. Add cream, lemon juice, salt and pepper stirring to combine.
Sprinkle butter chicken with coriander and serve with basmati rice and naan bread.
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