I'm gonna show you how to make this delicious mild butter chicken curry with loads of extra sauce to sink into your rice and to mop up with your nan bread .
Hi , I'm Nicky .
Welcome back to our kitchen , where we show you how to make delicious family friendly recipes .
I've been making a slow cooked butter chicken for years , but I wanted something with all of those amazing flavours ready in much quicker time .
So let's get cooking .
We're gonna start by marinating the chicken .
I've got 700 grammes , which is about a pound and a half of chicken breast .
And to that , we're gonna add 80 mil or a third of a cup of natural yoghurt , a tablespoon of lemon juice , one mince clove of garlic and a teaspoon each of garam masala , ground coriander , paprika and mild chilli powder .
Mix it all together to fully coat the chicken , then cover the bowl and place it in the fridge .
Now we want to let that marinade for about an hour or up to overnight .
I realise this is a little bit of upfront prep , but what I like to do is to start the chicken marinaded in the morning , and then when I finish work , it only takes about 25 minutes to pull dinner together .
Once that chicken's finished marinating , we're gonna start on the curry , so we want to place a roughly chopped onion in a food processor .
Add four peeled garlic cloves and blend until smooth .
You can also add the ginger in as well .
If you're not using ready , mince ginger .
You want to blend it till you get to about this consistency .
Now heat three tablespoons of unsalted butter and one tablespoon of oil in a large frying pan over a medium to high heat .
Add the minced onion and garlic to the pan , along with two teaspoons of minced ginger .
Cook for 5 to 6 minutes , stirring occasionally , until the onion starts to brown at the edges of the pan .
Now add the marinated chicken to the pan and cook for 3 to 4 minutes , until sealed .
So now that chicken's sealed , we're gonna add in some more spices .
I've got a tablespoon of curry powder , a tablespoon and a half of garam masala , a teaspoon of paprika , half a teaspoon of cinnamon and a quarter of a teaspoon of salt .
add the spices to the pan , stir together and cook for another 1 to 2 minutes .
Now , adding 100 and 20 mil or half a cup of chicken stock , 400 mil or 14 ounces of passata , two tablespoons of tomato puree or tomato paste , two teaspoons of sugar and six cardamom pods for the cardamom pods .
One trick I like to do is to sew them together with some natural thread , and that means it's much easier to fish them out later .
If I don't do this , I tend to lose them or forget about them .
And Chris is the one who ends up chewing on the pungent taste of Cardamon .
Chris always gets the cardamom pod .
Stir everything together , bring to the boil and simmer for 15 minutes .
Remove the cardi and then stir through 100 and 75 mil or three quarters of a cup of double or heavy cream and allow to heat through , Then serve over rice sprinkled with some freshly chopped coriander , and there you go , fantastic butter , chicken curry with a little bit of prep time , that'll bring loads of flavour to the table .
And if you like this , I've got a playlist full of Curries that I know you're gonna love .
See you next time