Rich & Saucy Butter Chicken Curry

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