Mains
Indian
IndianButter Chicken
The much-loved mild and creamy North Indian curry at three levels. Basic leans on a jar and value thighs, while Ultimate marinates the chicken in yoghurt and chars it before a from-scratch makhani sauce.
Gluten-free
Nut-free
Better version
Yoghurt-marinated chicken in a fresh tomato and spice sauce with cream.
Per serving£4.60
Total cost£9.20
Time55 min
Ingredients for 2
- Marinade
- 450 g chicken thigh fillets , diced
- 100 g natural yoghurt
- 2 tsp garam masala
- Sauce
- 1 onion , finely chopped
- 3 cloves garlic , crushed
- 20 g fresh ginger , grated
- 400 g chopped tomatoes
- 1 tsp ground cumin
- 30 g butter
- 100 ml double cream
- To serve
- 150 g basmati rice
Method
- Marinate the chicken in yoghurt and 1 tsp garam masala for 20 minutes.
- Melt the butter and fry the onion, garlic and ginger until golden.
- Add the cumin and remaining garam masala and cook 1 minute, then add the tomatoes.
- Simmer 10 minutes, then blitz the sauce smooth and return to the pan.
- Add the chicken and cook 12 minutes until tender.
- Stir through the cream and serve with basmati rice.
The three ways, side by side
Budget
Value chicken thighs simmered in a jar of butter chicken sauce.
Better
Yoghurt-marinated chicken in a fresh tomato and spice sauce with cream.
Ultimate
Chargrilled tandoori-style chicken in a slow makhani sauce with kasuri methi.
