Butter Chicken

PREP TIME: 15min

COOK TIME: 40min SERVES: 6

INGREDIENTS:

  • 1kg chicken thighs, diced

  • 1 cup butter chicken paste

  • 1/4 cup olive oil

  • 2 onions, finely sliced

  • 2 garlic cloves, chopped

  • 2 tsp ginger powder

  • 400g tin crushed tomatoes

  • 300ml thickened cream

  • 100g butter

  • ⅔ cup water, divided

  • 1 cup fresh coriander, chopped

  • 2 cups rice

  • 240g roti bread


METHOD:

  • Step 1: Cook 2 cups of rice according to packet instructions.

  • Step 2: Meanwhile, heat oil in a large non stick fry pan, over medium heat.

  • Step 3: Add the onion to the pan and fry for 5 minutes or until softened.

  • Step 4: Lower heat and add the garlic, ginger, ⅓ cup water and the paste. Simmer for 2 minutes.

  • Step 5: Seal the chicken, by frying it in the curry mixture for 5 more minutes.

  • Step 6: Mix in the crushed tomatoes and the remaining water.

  • Step 7: Cook chicken for a further 20 minutes and then stir in the cream and butter.

  • Step 8: Simmer for 7 more minutes before removing the pan from the heat.

  • Step 9: Garnish with fresh coriander and serve with a side of rice and roti bread.


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