Indian Butter Chicken

Indian Butter Chicken

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Try not to be put off by the number of ingredients required for this dish – once your family try this creamy, authentic treat it will become a family favourite!

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time40 minutes

Ingredients

  • 150 ml water
  • 1 Tin (410g) tomato purée
  • 10 ml Robertsons Paprika
  • 1 Robertsons Bay leaf
  • 1 Robertsons Cinnamon stick
  • 5 ml Cardamon
  • 1 Onion, finely chopped
  • 15 ml sunflower oil
  • 60 g unsalted butter
  • 1 KNORR Chicken Stock Pot
  • 250 ml Cream
  • 10 ml Salt
  • 125 ml Plain yoghurt
  • 15 ml lemon juice
  • 5 ml Robertsons Turmeric
  • 10 ml Garam masala
  • 5 ml Chilli powder
  • 5 ml Robertsons Cumin
  • 10 ml Crushed ginger
  • 10 ml Crushed garlic
  • 800 g chicken fillet, cut into strips

Method

  • Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken fillet strips and stir well.
  • Cover and allow to marinate in the fridge for at least 30 minutes.
  • Heat butter and oil in a pan over a medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
  • Reduce heat to low, then add the chicken and marinade, paprika, tomato puree, water and the KNORR Chicken Stock Pot.
  • Simmer for 15 minutes then stir in the cream and cook for a further 10 minutes on a low heat.
  • Serve with basmati rice and fresh coriander.
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