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Easy butter chicken recipe

Easy butter chicken recipe

103 ratings

Created by The Tesco Real Food team

Rich, creamy and a little bit spicy, this easy curry is perfect for your next Friday night fakeaway. Use the leftovers to make some cheesy pull-apart sliders to enjoy over the weekend! See method

  • Serves 4
  • Takes 1 hr
  • 481 calories / serving
  • Gluten-free

Ingredients

For the chicken

  • 800g chicken thigh fillets, cut into bitesize pieces
  • 3 tbsp full-fat Greek yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 1 tsp salt
  • ¼ tsp turmeric
  • 3 tbsp vegetable oil

For the sauce

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped​
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 1 tsp salt
  • ¼ tsp turmeric
  • 500g passata
  • 100ml double cream
  • 2 tbsp butter
  • 1 tsp dried fenugreek leaves
  • small bunch of fresh coriander, roughly chopped

Perfect with:

  • Tesco Finest Valle De Leyda Chardonnay 75Cl
  • Tesco Finest Gavi 75Cl
  • Tesco Finest Sancerre 75Cl

Perfect with:

  • Tesco Finest Valle De Leyda Chardonnay 75Cl
  • Tesco Finest Gavi 75Cl
  • Tesco Finest Sancerre 75Cl

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    Each serving contains

    • Energy

      1995kj
      481kcal       24%

    • Fat

      38g 54%

    • Saturates

      12g 62%

    • Sugars

      5g 5%

    • Salt

      2.5g 42%

    of the reference intake
    Carbohydrate 6.5g Protein 26.8g Fibre 2.8g

    Method

    1. Put the chicken thigh fillets in a large bowl along with the yogurt, ginger and garlic paste and all the spices. Toss until the chicken is evenly coated, then leave to marinate for 15 mins.
    2. Heat the vegetable oil in a large, deep saucepan and cook the chicken, searing on all sides, for about 2-3 mins each side. You might need to do this in a couple of batches. Set aside.
    3. For the sauce, heat the remaining oil in the saucepan and fry the onion for 5 mins. Add ginger and garlic paste, cardamom pods, cinnamon stick and the ground spices.
    4. Add a splash of water and cook until the water evaporates. Add the passata along with a cup of water and simmer for 15 mins.
    5. Add half the cream, butter and seared chicken to the pan. Simmer for a further 5 mins. Set aside approx a third for the Butter chicken pull-apart sliders.
    6. To finish, drizzle over the rest of the double cream, chopped coriander and fenugreek leaves. Serve with basmati rice or naans, if you like.

    Tip: Use the leftovers to make our butter chicken pull-apart sliders.

    See more Curry recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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