Butter Masala Chicken Curry
A fresh take on a traditional chicken curry, easy to make and with less calories than your local restaurant it is a great Saturday night family 'fakeaway'
Ingredients
- 2 Chicken Breasts diced
- 200 ml Natural Greek Yoghurt
- 400 g Chopped Tomatoes
- 1 tbsp Tomato Puree
- 1 Onion chopped
- 3 cloves Garlic crushed
- 1 tbsp Butter
- 1 Red Chilli
- 1 tbsp Garlic Powder
- 2 tbsp Tandoori Masala Powder
- 1 tbsp Cumin
- 1 tbsp Garam Masala
- 1 tsp Tumeric
- 2 Cloves
- 2 Cardamom pods
- Fresh Coriander chopped
- 2 tsp Olive Oil
- Salt & Pepper
- Splash of Water
Instructions
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1. Marinade the chicken for at least 6 hours. Place 1tbsp of garlic powder, 1tbsp tandoori masala, ½ tbsp cumin, ½ tbsp garam masala and 1tsp Tumeric into an airtight box give the spices a quick mix and then add the chicken, place the lid firmly on the box and shake well, place in the fridge and go back every couple of hours and shake the box so that the chicken is fully coated
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2. In a pan on medium to high heat, add the oil and let warm before adding the remainder of the spices along with the cloves and cardamom pods for 30 seconds before adding your diced onion and the chicken pieces that you’ve marinaded, let them cook for 2-3 minutes before adding a splash of water to help a paste form. Keep stirring.
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3. Let the chicken brown a little more while you keep stirring the paste then add the crushed garlic and chopped chilli as well as the yoghurt. Ensure the paste is well mixed with the yoghurt and all of the chicken is coated, the yoghurt should turn a light red or orange colour.
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4. After around 2-3 minutes add the tin of chopped tomatoes and the tomato puree and stir well. Reduce the heat to medium to low and stir in the butter until melted, season and let simmer for 15-20 minutes as the sauce thickens, stirring occasionally to stop any sticking to the pan.
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5. Just before you take the pan off the heat to serve stir in the chopped coriander. Best served with rice and homemade flatbreads
Recipe Notes
