Butter Chicken

Indian Butter Sauce

This recipe make enough for at least 1 kg of chicken, so I usually take half the sauce out when its cooked (without the cream) and freeze it, or you can cook with 1 kg of chicken and freeze with the chicken. You can try this sauce with prawns and fish as well.

2 Tab butter

1 large onion, chopped

4 cloves garlic, minced

1 tsp. cinnamon

1 tsp. curry powder

1 tsp. cardamom

1 tsp. cumin

1 tsp. coriander

1 tsp. ginger, minced

1 500g jar tomato paste

3 Cups water/you can use some stock if you have it

1 tps brown sugar

½ to 1cup of cream- you can leave the cream out if you want but it won’t have that creaminess we love about butter chicken!

Optional garnish-1/2 bunch fresh coriander stems removed, spring onion, sliced, some basmati rice if you like.

I usually have this with roasted cauliflower, broccoli sprinkled with turmeric and some steamed green beans

Method

Saute the onions and garlic in the butter for 2-3 minutes. Add the spices and cook for about 2 minutes. Add water, stock, tomato paste and sugar. Cook on medium heat for about 1/2 hour to allow some of the water to evaporate. When much of the water has boiled off, and broth is thickened, add cream. If you are using chicken, I use 500-600g thighs for better flavour, chop into chunks and brown in a pan for 5 minutes add the half the sauce (if you want to freeze half remember not to add the cream) and then simmer for 15-20 minutes. Fish/prawns will take 5-7 minutes.