Name: Easy butter chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500g skinless boneless chicken thighs; 1/2-1 lemon juiced; 2 tsp ground cumin; 2 tsp paprika; 1-2 tsp hot chilli powder; 200g natural yogurt; 2 tbsp vegetable oil; 1 large onion chopped; 3 garlic cloves crushed; 1 green chilli deseeded and finely chopped; thumb-sized piece ginger grated; 1 tsp garam masala; 2 tsp ground fenugreek; 3 tbsp tomato purée; 300ml chicken stock; 50g flaked almonds toasted; cooked basmati rice; naan bread; mango chutney or lime pickle; fresh coriander; lime wedges

Instructions

3 steps

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

60 min

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

10 min

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

2 min

Progress

0 / 3 steps