Butter Chicken Curry

Serves 6 – 8

Ingredients

• • 12 Cater Chicken Boneless Thighs
  • 125 ml (½ cup) plain yoghurt
  • 15 ml (1 Tbsp) turmeric
  • 2 onions, diced
  • 1 tsp Fennel, ground
  • 3 Tbsp Cumin seeds
  • 75 g butter
  • 5 cloves garlic, finely chopped or grated
  • 3 thumb-sized pieces fresh ginger, peeled and grated
  • 3 Tbsp Medium Curry Powder
  • 800g Whole Peeled Tomatoes, crushed
  • 4 Tbsp garlic and ginger masala
  • 1½ Tbsp Salt
  • 1–2 Tbsp Chilli Flakes
  • 800ml Cream or Coconut Cream
  • Juice of 1 lemon
  • ½ bunch fresh coriander to garnish
  • To serve: Rice, Naan Bread, Fresh Coriander and Sambals 

Method

1. Chop the chicken into bite-sized chunks and marinate with the yoghurt and turmeric for at least 2 hours or overnight. 
2. To make the sauce, gently fry the onions, fennel and cumin seeds in the butter on a low heat – allow to soften but do not brown. 
3. Add the garlic and ginger and fry for another 5 minutes. 
4. Add the curry powder and fry for a further 3 – 4 minutes. 
5. Add the tins of tomatoes, masala spice, salt and chilli flakes. 
6. Let it bubble rapidly for 10 minutes on a high heat and then set aside to cool. 
7. Once cooled slightly, pour this chunky sauce mixture into a blender and blitz until smooth. 
8. Pour the blitzed sauce mixture back into the pot, add the coconut cream and allow the sauce to simmer gently on a low heat for 30 minutes. 
9. Add the lemon juice and chicken and simmer for approximately 20 minutes. 
10. Top with coriander and serve with naan breads, rice and your favourite curry sambals. 

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