This butter chicken is a lovely mild curry with plenty of sauce to soak into the rice! A little bit of up front prep is all you need, then you can cook this dish in less than 30 minutes.
Place the roughly chopped onion and the cloves into a food processor and blend until smooth (if you’re using fresh ginger – rather than ready-minced – you can add the ginger in too.
1 large onion, 4 cloves garlic, 2 tsp minced ginger
Heat the butter and oil in a large frying pan over a medium-high heat.
3 tbsp butter, 1 tbsp sunflower oil
Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
Add the marinated chicken to the pan and cook for 3-4 minutes until sealed.
Add the salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.
Remove the cardamom then stir in the cream and allow to heat through.
175 ml (¾ cup) double (heavy) cream
Serve over rice, sprinkled with some freshly chopped coriander.
handful of chopped coriander to serve
Video
Notes
Can I make it ahead?Yes! Make the curry, then quickly cool, cover and refrigerate for up to 2 days.Reheat in a pan over a medium heat (you may need to add a splash of water to loosen it up) until the chicken is piping hot throughout.Can I freeze it?Yes, make the curry, then quickly cool, and freeze it in an airtight container. Defrost in the refrigerator overnight, then reheat as per the 'make ahead' instructions above.Ingredient swaps/additions
Swap out the chicken for quorn or tofu
Add in some veggies - such as green beans, chunks of courgette (zucchini) or chopped bell peppers - add them after you've sealed the chicken.
Swap out the mild chilli powder for medium or hot if you like it a little spicier.
Nutritional information is per serving (this recipe serves 4), not including rice.