15 minutes preparation

Butter Chicken

Butter Chicken

1 hour 5 minutes cooking

Serves: 6

Ingredients:

  • 225g butter
  • 1 onion, finely chopped
  • 1tbsp crushed garlic
  • 1 x 400g tin Tarantella Organic Chopped Tomatoes
  • 710ml double cream
  • 2tsp salt
  • 1tsp cayenne pepper
  • 1tsp garam masala
  • 680g skinless, boneless chicken breast, cut into bite-sized chunks
  • 2tbsp vegetable oil
  • 2tbsp tandoori masala

Method:

  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Melt a few tablespoons of the butter in a heavy-based pan over a medium heat. Stir in the onion and garlic and cook slowly and gently until the onion caramelises to a dark brown.
  3. It should take around 15 minutes.
  4. Meanwhile, melt the remaining butter in a saucepan over a medium-high heat, along with the Tarantella Tomatoes, cream, salt, cayenne pepper and garam masala.
  5. Bring all these ingredients to a simmer, then reduce the heat, cover and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end of the half hour.
  6. While the sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread out evenly onto a baking sheet.
  7. Bake the chicken cubes in the oven for about 12 to 15 minutes. When cooked through, add the cooked spiced chicken to the sauce and simmer for five minutes.
  8. Serve with plain boiled basmati rice and naan bread.

Recipe courtesy of Tarantella


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