Home-Made Butter Chicken Recipe

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If you love Butter Chicken from an Indian restaurant, then you will enjoy making this easy recipe at home. If you don't have all the spices the recipe can look daunting, but once you buy them then the rest of the ingredients are easy to buy, each time you want to make it. A friend of mine gave me this recipe and I haven't altered it in any way - it is perfect as is. It is also family-friendly (my daughter loves it!) as it has a beautiful spice base, but it isn't too hot or spicy. We use 1/4 teaspoon of mild chilli powder in the recipe, but if you want it hotter, feel free to add 1/2 teaspoon or more if you like it super hot!

I hope you enjoy it, as much as we do!



Ingredients

**1 Tablespoon margarine or butter
4 boneless chicken thighs, fat removed and chopped into small chunks
1 Tablespoon whole cumin seeds
2 garlic cloves, finely diced
2 Tablespoons crushed ginger (from jar)
1 Tablespoon ground coriander seed
1 teaspoon ground cardamom
1/2 teaspoon allspice
1/4 teaspoon mild chilli powder (use 1/2 tsp if you want it hotter)
1/3 cup tomato paste
1.5 cups tomato puree
80g pouch of Natural Greek Yoghurt
1 cup lite thickened cream
2 Tablespoons raw sugar**



What To Do

Step 1: In a large pot, melt the butter on medium heat and add the chicken thigh chunks. Stir until cooked through and then remove the chicken, but leave as much as the butter in the pot as possible.

Step 2: Reduce the heat to low and then add the cumin seeds and stir for a minute until fragrant. Add the garlic and ginger and stir for another minute, then add the remaining spices and stir for another minute. Add the tomato paste and heat for 1 -2 minutes, to form the butter chicken paste.

Step 3: Place the chicken thigh chunks back into the pot and add the tomato puree, Greek yoghurt pouch, lite cooking cream and sugar. Simmer for 10 minutes until chicken is cooked and the sauce thickens a little. Allow to sit in the pot with the lid on for 10 minutes, to let the flavours combine. Serve over rice.

Enjoy!



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