Butter Chicken

Butter Chicken

If we order in curry as a cheeky take-away treat then I’m a big fan of butter chicken and Simon mastered this recipe for me – it is absolutely delicious!  I am such a wimp when it comes to spicy food that I would say it has a slight kick to it.  If you like it super spicy then you would want to add more cayenne pepper and curry powder to reach your desired spice level.  For the little ones (Sophia loves curry!), just add more natural yogurt to the finished dish to take away some of the heat.  This is a super quick recipe – no marinating of the chicken required.  You have to try it!  This is a great recipe to make if you are entertaining guests too.

Serves 4


Ingredients  (As always, try to use organic ingredients)

4 chicken breasts

4 tbsp olive oil

1 onion or 1 bunch spring onions (this is what we usually use)

3 tsp minced ginger

4 tsp minced garlic or 2 tsp garlic salt (this is what we usually use)

1 can crushed tomatoes (394 ml) (Or you could use passata if this is all you have in the larder)

1/4 cup (60ml or 2 fl. oz) coconut milk (or plain natural yogurt)

2 tbsp almond butter

2 tbsp brown sugar

1 tbsp garam masala

1 tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp cayenne pepper powder

1/2 tsp curry powder

1 tsp ground cardamom



Heat 2 tbsp olive oil in a large frying pan.  Chop the chicken breasts and cook in the frying pan on a low to medium heat.  Cook the chicken through but keep it tender as it will cook more with the sauce.

While the chicken is cooking you can start making the sauce.  Heat the remaining 2 tbsp olive oil in a large sauté pan and, on a high heat, brown the onion.  Once the onion has browned, add the ginger and garlic.

In a small bowl, combine all of the remaining spices.  Add the combined spices to the sauté pan (with the onion, ginger and garlic) and cook for a minute or so on a medium heat.  Then add the tomatoes and half a cup (120 ml) of water to the sauté pan.  Simmer for 5-10 minutes.

Pour all of the sauce mixture into a blender and blend until smooth.  Once smooth, return the sauce to the sauté pan and add the coconut milk, brown sugar and almond butter.  Season to taste.

Add the cooked chicken to the sauce and simmer on a low heat for 5 minutes.

Serve with coconut rice and scrumptious garlic naan bread (this is the garlic naan recipe that I use and it is sooooo good and freezes really well if you have extra).  Num num num




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