One of the most popular recipes I have cooked has to be my almond yoghurt chicken curry. I think the recipe has been used by friends, family, colleagues, domestics, the families they work for and my blog readers all over the world. It is easy, quick and ridiculously tasty. But after having cooked and trained this for many years now I was looking for a something new yet similarly quick, easy and tasty but with a completely different flavour. I think I may just have found that recipe.
It is a version of Butter Chicken or Chicken Makhani, I have however simplified this as much as possible. I just made it for lunch and the whole recipe took me 15 minutes and I was developing it as I went using what I had read online as the basis.
Now I just feel guilty as Adam can’t share it with me. May have to whip up a second batch with paneer for him.
Express Butter Chicken
1 Tbsp of oil
1 medium onion, very finely chopped
1 clove of garlic, minced
1 Tbsp of ginger, minced
2 Tbsp of butter
1 Tsp of ground cumin
1 Tsp of ground coriander
1 Tsp of garum masala
1 Tsp of ground paprika
½ Tsp of chilli powder (or to taste)
½ Tsp of black pepper, finely ground (or to taste)
4 skinless free range chicken breasts, cut into small cubes (replace with paneer if desired)
115g of tomato paste
125ml of cream
125ml of yoghurt
1 Tsp of salt (or to taste)
On medium high heat, fry the onion in the oil until translucent but not browning. Add the spices and the butter and fry for a few minutes. Add the chicken cubes and fry for a few minutes until the chicken is almost cooked through. Add the tomato paste and cream and fry on medium heat for a further few minutes. Once the chicken has just cooked through add the salt and yoghurt and combine well.
Serve with fresh coriander, steamed rice, roti and or sambals. Can keep in the fridge for two days or will freeze beautifully.