India
Butter Chicken
Ingredients
- 1kg boneless chicken breasts (skinless, cut into 1-inch pieces)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (divided)
- 3 teaspoons curry powder (divided)
- 1 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (finely chopped)
- 3 tablespoons butter (divided)
- 1 pinch white pepper
- 1/2 teaspoon salt
- 500g passata
- 125ml double cream
Method
Marinate the Chicken:
In a medium bowl, place the chicken pieces.
Add the lemon juice, 1 tablespoon of olive oil, and 2 teaspoons of curry powder.
Toss to coat the chicken, cover, and set aside.
Prepare the Sauce:
In a heavy frying pan over medium heat, warm up the remaining olive oil with one tablespoon of butter.
Add the onion, garlic, and ginger, and sauté for one minute.
Add the remaining curry powder and remaining butter. Stir well.
Add the white pepper, salt, and passata.
Mix well and simmer for 5 minutes, stirring frequently.
Cook the Chicken:
Stir in the marinated chicken pieces with their juices.
Bring the mixture to a boil, then reduce the heat and simmer for about 11 to 15 minutes until the chicken is thoroughly cooked.
Finish the Dish:
Stir in the double cream and mix well. Cook for one more minute.
Turn off the heat and let the chicken rest for 2 to 5 minutes.
Serve the butter chicken over basmati rice.
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