Proper Butter Chicken

Proper Butter Chicken

Made With Our Butter Chicken Paste -
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
25 MINS COOK
Our Classic butter chicken conjures up memories of restaurant meals; endless layers of flavour and perfectly made. Chicken can be replace with veg or paneer.
Anjum Signature

Ingredients
  • 50g (around 2 1/2-3 tbsp.) of The Spice Tailor Butter Chicken Paste
  • 1 tbsp. each vegetable oil and butter
  • ½ medium onion, finely chopped
  • 3 fat garlic cloves, chopped
  • 1-2 green chillies (optional)
  • 1 large tomato, quartered
  • 1-2 tsp. tomato puree if the tomato isn’t ripe and in season
  • 2 tbsp. double cream
  • 25g cashew nuts
  • 200g chicken thigh fillets, whole if you will grill as per below, or cut into large bite size pieces if not

Optional step of grilling chicken

  • 1 1/2-2 tbsp. of The Spice Tailor Butter Chicken Paste(use more for a spicier curry)
  • 60g plain full fat yoghurt
  • 2 tsp. oil
Method
  1. Heat the oil and butter in a non-stick saucepan. Add the onion, season lightly and fry until soft and then until golden at the edges.
  2. Meanwhile, blend the tomatoes and cashews until smooth.
  3. Add garlic and chillies (if using) to the onions and cook gently for 30-40 seconds, or until the garlic smells cooked.
  4. Add the blended tomatoes, turn up the heat and cook until thick and darkened considerably, around 10-12 minutes. Once the masala is cooked, it will release oil droplets back into the pan.
  5. Add the chicken, the Butter Chicken paste and 150ml water, bring to a simmer and cook until chicken is cooked through, around 8 minutes. Taste, add extra tomato puree if it isn’t tomatoey enough. Add extra boiling water if it is too thick. Stir in the double cream, taste and adjust seasoning to taste and serve.

If you are grilling the chicken

Put the grill on 275°C before you start. Stir together the paste and the yoghurt and season lightly. Add in the chicken (ideally at room temp.) and coat well. Place on an oiled baking tray and grill for 8 minutes on the upper middle shelf, or until lightly charred in places. Tear or cut into large pieces and add to the curry (along with any juices in the pan) - as above, but with only half the water (75ml) and only cook for 3-4 minutes, or until cooked through. Finish as above.

  • 50g (around 2 1/2-3 tbsp.) of The Spice Tailor Butter Chicken Paste
  • 1 tbsp. each vegetable oil and butter
  • ½ medium onion, finely chopped
  • 3 fat garlic cloves, chopped
  • 1-2 green chillies (optional)
  • 1 large tomato, quartered
  • 1-2 tsp. tomato puree if the tomato isn’t ripe and in season
  • 2 tbsp. double cream
  • 25g cashew nuts
  • 200g chicken thigh fillets, whole if you will grill as per below, or cut into large bite size pieces if not

Optional step of grilling chicken

  • 1 1/2-2 tbsp. of The Spice Tailor Butter Chicken Paste(use more for a spicier curry)
  • 60g plain full fat yoghurt
  • 2 tsp. oil
  1. Heat the oil and butter in a non-stick saucepan. Add the onion, season lightly and fry until soft and then until golden at the edges.
  2. Meanwhile, blend the tomatoes and cashews until smooth.
  3. Add garlic and chillies (if using) to the onions and cook gently for 30-40 seconds, or until the garlic smells cooked.
  4. Add the blended tomatoes, turn up the heat and cook until thick and darkened considerably, around 10-12 minutes. Once the masala is cooked, it will release oil droplets back into the pan.
  5. Add the chicken, the Butter Chicken paste and 150ml water, bring to a simmer and cook until chicken is cooked through, around 8 minutes. Taste, add extra tomato puree if it isn’t tomatoey enough. Add extra boiling water if it is too thick. Stir in the double cream, taste and adjust seasoning to taste and serve.

If you are grilling the chicken

Put the grill on 275°C before you start. Stir together the paste and the yoghurt and season lightly. Add in the chicken (ideally at room temp.) and coat well. Place on an oiled baking tray and grill for 8 minutes on the upper middle shelf, or until lightly charred in places. Tear or cut into large pieces and add to the curry (along with any juices in the pan) - as above, but with only half the water (75ml) and only cook for 3-4 minutes, or until cooked through. Finish as above.

MADE WITH OUR DELICIOUS
Butter Chicken Paste
Our Butter Chicken paste is velvety, refined and regal. It elevates whatever you cook in it, and it doesn't have to be chicken! Paste of spices, garlic, ginger, tomato paste and fenugreek leaf in sunflower oil to create the perfect Butter Chicken sauce from scratch.
£2.50
( / )
125p per 100g
Free delivery on order over £25
Order before 12pm
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