Description
Rich, creamy, fragrant and delicious butter chicken!
Syns: 6.5 per portion
Ingredients
Scale
- For the spice blend: 2 tsp garam masala, 2 tsp turmeric, 1 tsp fenugreek, 1 tsp paprika, 1 tsp chilli powder, 1 tsp salt
- 20 g butter
- 2 onions (finely chopped)
- 6 cloves garlic (finely chopped)
- 5 cm piece fresh ginger (peeled and finely chopped)
- 1 green chilli (deseeded and finely chopped)
- 1 kg chicken breasts (approx 6, chopped into chunks)
- 350 g approx butternut squash, diced
- 800 ml chicken stock
- 100 g tomato puree (1/2 a tube)
- 200 ml double cream
Instructions
- Make up the spice mix ready to use
- Melt the butter in a large pan, and gently fry the onion for 3-4 minutes to soften it
- Add the ginger, garlic and green chilli and stir fry for another minute
- Add in the chopped chicken, and stir fry for about 5 minutes
- Stir in the spices (2 tsp garam masala, 2 tsp turmeric, 1 tsp fenugreek, 1 tsp paprika, 1 tsp chilli powder, 1 tsp salt)
- Pour in the chicken stock, and then add the butternut squash and tomato puree, stir everything together thoroughly
- Pour in the double cream, bring up to a gentle simmer, and cook for 40 minutes, stirring occasionally
Notes
some dry toasted flaked almonds on top of this are delicious! If you want to reduce the level of heat in this, then don’t add the tsp of chilli powder to the spice mix.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Curry
- Method: Easy
- Cuisine: Indian
Keywords: butter chicken, Indian, curry