Everybody knows I post most of my meal photos on Instagram and Facebook. And generally the feedback I get is, I’ll get a “What’s in that?!” or “Yum!” but this time around, I got “HOW” “Recipe please!” “I want to make this!!”
So here it is – The Food Nest NZ’s version of Butter Chicken. It’s all from scratch, it’s fairly straight forward and most people should have these ingredients in their cupboard (other than cream, get that fresh team)
If you’re wondering if this is Mild, Medium or Hot. It’s close to a Medium. Add less Chilli powder if you can’t tolerate the heat.
- Olive Oil – I use Two Black Dogs EVOO
- 1 large Onion – finely diced
- 2 heaped tbsp of Garam Masala
- 1 tsp of Chilli Powder
- 1 tsp of Cumin
- 2 tsp of Paprika
- 1 tsp of Crushed Garlic
- 1 tsp of Cinnamon
- 1 tsp of dried Coriander
- 1 can Crushed Tomatoes
- 2 tbsp of Tomato Paste
- 300mls of Cream (are you Dairy Free? Use Coconut Milk or Cream)
- 25 grams of Butter – do NOT use Marg!! (If you are Dairy Free and Know of a good substitute, please let me know)
- 500 grams of chicken thighs (not breast, never breast)
In a hot pan, add a dash of Olive Oil, your finely diced Onion and all herbs and spices. Fry for approx 3-4 minutes. Stir in your canned tomatoes and simmer for another 5 minutes, before adding the cream (keep the heat low when you add the cream)
Add Butter and Tomato Paste and simmer again for 2 -3 minutes or until the Butter and the Tomato Paste has melted/blended in completely.
Add Chicken. Cover and simmer on low for 1 hour, checking on it approx every 15 minutes to stir.
Serve with your preferred choice of Rice.
What is your all time favourite curry? Do you think you will be trying my Butter Chicken recipe?