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Butter Chicken

Our Butter Chicken Spice Mix is one of our best sellers for good reason.  This is such a delicious curry with its mild and sweet sauce, making it particularly good for kids, with NO artificial colouring.  Leftovers (if there are any!) are excellent in a bread roll with mango chutney and lettuce. If you don’t have time to marinate the chicken overnight, the result will still be delicious, and cooked in less than an hour.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: Serves 8
Category: Curry
Cuisine: Indian
Scale

Ingredients

1kg chicken breast, cut into 57cm cubes

3 tbsp Herbie’s Butter Chicken Spice Mix

300g Greek yoghurt

sauce:

2 brown onions, chopped

4 large cloves garlic, chopped

2 tbsp butter

5 tbsp Herbie’s Butter Chicken Spice Mix

2 tbsp mango chutney

2 tbsp tomato paste

1 tbsp brown sugar

1 tbsp tomato ketchup

50g (1/2 cup) ground almonds

2 x 400ml can coconut milk

1 tsp salt

Instructions

  1. Combine chicken, spice mix and yoghurt and mix well.  Marinade overnight if possible.
  2. For sauce, puree the onions and garlic (or chop finely).  Melt butter in a heavy saucepan and sauté onions and garlic over low heat for 5 minutes.  Stir in spice mix for one minute, then add chutney, tomato paste, sugar and ketchup.  Stir until well combined, then add almonds, coconut milk and salt.  Slowly bring to a simmer, stirring, to create sauce.  Simmer for 5 minutes, then either cool completely to refrigerate or freeze, or continue with chicken.
  3. Heat a griddle pan (or bbq) to high and char chicken pieces for 1-2 minutes each side.  This is just to seal the chicken, not cook it.  Do not overcrowd the pan, and when both sides are lightly browned, add the chicken to the sauce.
  4. Cook over low heat for 15-20 minutes until chicken is very tender.  Do not allow to boil, or the chicken will be too tough.  Alternatively, place a lid on casserole and cook in a low (130C) oven for 35-40 minutes.  Slow cooker 45 mins – 1 hour.
  5. Serve with rice and poppadoms, or for a feast, serve with our Saag Paneer and Aloo Gobi.

Notes

Use the sauce for a vegetarian curry with cauliflower and chickpeas, or carrots and green beans.

Make the sauce ahead and freeze, or store in the fridge for up to 4 days.

Print Recipe
Nutritional Information
Serving Size 325g
Calories 497
Sugar 11g
Sodium 1.8g
Fat 31g
Saturated Fat 22g
Carbohydrates 17g
Fiber 3g
Protein 36g

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