Try our easy butter chicken – the meat can be marinaded the day before so you can get ahead on your preparation.
INGREDIENTS
- 500g skinless boneless chicken thighs
- For the marinade
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp paprika
- 1-2 tsp hot chili powder
- 200g natural yogurt
FOR THE CURRY
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green of chilli, deseeded and finely chopped (optional)
- thumb-sized piece of ginger, grated
- 1 tsp garam masala
- 2 tsp ground fenugreek
- 3 tbsp tomato purée
- 300ml chicken stock
- 50g flaked almonds, toasted
TO SERVE (OPTIONAL)
- cooked basmati rice
- naan bread
- mango chutney or lime pickle
- fresh coriander
- lime wedges
METHOD
STEP 1
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
STEP 2
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chili, ginger, and some seasoning. Fry on medium heat for 10 mins or until soft.
STEP 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander, and lime wedges, if you like.
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