Ahead of Time Asian Chicken Chili Curry Dairy Freezable Indian Marinade Spice

Clare’s Butter Chicken

Clares Butter Chicken - TheRecipe.Website
Guest
Written by Guest

Clare’s Butter Chicken is a silky smooth Indian curry dish full of flavours that is hard not to love. This has become a favourite in my home as its fast to produce. I prepare the marinade for the chicken in advance and leave it in the fridge overnight. Served as a main dish with rice and homemade naan for a perfect meal. This can be made in bulk and kept in the freezer, Just don’t add the cream until you actually serve it.

Clares Butter Chicken - TheRecipe.Website

Clare’s Butter Chicken

A sumptuous meal for up to 6 people ready within 45 minutes. Better than a takeaway.
4.92 from 162 votes
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Course: Main Dish, Marinade
Cuisine: Indian
Keyword: Chicken, Curry, Dairy, Indian, Rice, Spice, Vegetables
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 People
Calories: 446kcal

Ingredients
 

For the Marinade

For the Creamy Sauce

Instructions

  • To prepare the marinade
  • In a large glass bowl add all of the marinade ingredients and thoroughly mix.
  • Cut the chicken breasts into bitesize pieces and add to the bowl. Mix ensuring all of the chicken is coated.
  • Leave the marinade to do its magic for at least an hour but overnight is better.
  • Place a large pan on a medium high heat and add the oil.
  • When very hot, carefully add the chicken pieces in batches so not to overload the pan.
  • Fry until the chicken has browned on all sides. A few minutes on each side max as you are just brwoning the chicken not cooking it fully.
  • Put the cooked chicken to one side on a warmed dish.
  • Using the same pan, add the ghee (or butter and oil) and heat.
  • Add the chopped onions and fry until they become translucent, about 5 minutes.
  • Add the garlic and ginger and sauté for about a minute.
  • Add the cumin, ground coriander and garam masala and stir to release the lovely aroma.
  • Add the crushed tomatoes, salt and chili powder and combine. Adjust the heat so the sauce begins to simmer.
  • Continue to simmer for about 10 – 15 minutes until the sauce thickens and takes on a darker reddish colour.
  • When ready, carefully ladle the sauce into a blender. Again work in batches adding a little water (up to 2 tbsps.) to assist with the blending.
  • Once a batch has been blended pour into a large container. When all of the sauce has been blitzed, pour it back into the pan.
  • Place the pan back over the heat and when warmed up add the fenugreek and heavy cream. Stir them both in well.
  • Add the chicken pieces to the pan and cook for a further 10 minutes until the chicken is cooked and the sauc ehas thickened
  • Serve with aromatic rice and naan bread with a sprinkle of fresh chopped coriander on top.
  • I like to add a little swirl of heavy cream over each dish.
  • Enjoy.

Nutrition

Sodium: 1154mg | Calcium: 107mg | Vitamin C: 12mg | Vitamin A: 996IU | Sugar: 7g | Fiber: 3g | Potassium: 853mg | Cholesterol: 155mg | Calories: 446kcal | Trans Fat: 1g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 2g | Saturated Fat: 14g | Fat: 29g | Protein: 32g | Carbohydrates: 14g | Iron: 2mg