CHICKEN creativity!
BUTTER CHICKEN CURRY
This warming and subtly spiced chicken curry is quick and satisfying to make and eat.
SERVES 4
✣ 75g (2½oz) butter
✣ 2 garlic cloves, chopped
✣ 1 onion, chopped
✣ 1tbsp grated fresh ginger
✣ 1tbsp garam masala
✣ 1tsp chilli powder
✣ 1tsp cumin
✣ 1tsp turmeric
✣ 2 cardamom pods, crushed
✣ 1tbsp tomato puree
✣ 600g (1¼lb) boneless chicken thighs, chopped
✣ 200ml (7fl oz) double cream
✣ 2tbsp chopped fresh coriander, plus extra to garnish
✣ Naan bread or rice, to serve
1 Melt 30g (1oz) butter in a large saucepan and add the garlic, onion, ginger, garam masala, chilli powder, cumin, turmeric, cardamom pods and tomato puree, along with ½tsp black pepper. Fry the mixture, stirring, for 5-6 mins, until the onions are soft.
2 Add the chicken and cook, stirring occasionally, for 2-3
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