Butter Chicken

Serving size: 2-3 people

Ingredients

Chicken & Marinade

• 375g Local Organic Chicken Breasts
• 120g plain Greek yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika (or Kashmiri chilli powder)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp salt

Sauce

• 2 tbsp butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 cup tomato passata (or crushed tomatoes)
• 120ml heavy cream
• 1 tsp sugar (adjust to taste)
• Salt to taste
• 1 tbsp additional butter (to finish)

To Serve

• Fresh coriander
• Steamed basmati rice or naan

Instructions

1. Thaw chicken completely in the fridge overnight. Pat dry and cut into bite-sized cubes
2. Mix yogurt, lemon juice, spices, garlic, ginger, and salt. Coat chicken thoroughly. Cover and refrigerate for a minimum of 30 mins, ideally overnight.
3. Heat a pan over medium-high with a little oil. Sear marinated chicken until lightly charred and mostly cooked through (3–4 mins per side). Remove and set aside.
4. In the same pan, melt 2 tbsp butter. Sauté onion until soft and golden (5–6 mins).
5. Add garlic and ginger, cook 1 minute. Finally, add garam masala, cumin, and coriander powder. Toast 30 seconds.
6. Add tomato passata. Simmer 8–10 minutes until slightly thickened and deeper in colour.
7. Reduce heat to low. Stir in cream and sugar.
8. Return chicken to pan. Simmer gently for 8–10 minutes until chicken is fully cooked and sauce is rich and silky.
9. Stir in final tablespoon of butter for that signature glossy finish.
10. Top with fresh coriander. Serve hot with basmati rice or warm naan.