I’m sure we have all tried out many butter chicken recipes, some of you still in search for your favourite one and others following their family recipe.
I’ve combined a few of my favourite recipes and have come up with my signature dish, which my family enjoys.
It is spicy, slightly sweet and deliciously creamy, like a good butter chicken should be. I hope this butter chicken recipe becomes your family’s favourite as well.
Leftover butter chicken makes a delicious filling for chicken pot pies or as a topping for pizzas and French fries. If there is any leftovers…..
Preparation time : 45 minutes
- 500g chicken fillet, cubed
- 1 tblsp store bought butter chicken paste*
- 1 tsp crushed garlic
- 1/2 tsp salt
- 1/2 tsp cumin and coriander mix
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1/2 cup yoghurt
- 1/4 cup tomato purée
- 1/2 onion, chopped
- 1 tblsp honey
- 150 ml fresh cream
- 2 tblsp olive oil
Marinate the chicken with all of the ingredients except the oil, onions, honey and cream. Heat olive oil in a pot on medium heat, add a cinnamon stick and the onions and sauté until translucent.
Add the chicken, mix with the onions and allow to cook. Add a little water if necessary. Once done, add the honey and cream and simmer until well combined. Serve with rotis, naan or rice.
*Recommended brands incude Amina’s wonder spice and Pataks.