Rich and spicy butter chicken
A blend of tomatoes, fresh cream, and a mixture of spices gives the dish its signature flavour and vibrant colour.
This creamy dish combines tender chicken pieces with a rich, spiced tomato sauce, all rounded off with a generous dollop of butter and cream. It’s the perfect blend of comfort and indulgence, making it a go-to dish for any occasion.
Butter chicken, also known as Murgh Makhani, hails from the heart of Delhi, India. Created by accident in the 1950s at the famous Moti Mahal restaurant, the dish was born out of necessity to use up leftover tandoori chicken.
The ingenious idea of simmering it in a creamy tomato gravy turned into an instant classic, beloved by locals and, eventually, food enthusiasts around the globe. Recipe compliments of Royco.
Ingredients
- 500g chicken strips
- Royco® Butter Chicken Recipe Base
- 2 Tbls oil or Butter
- 1 onion, finely chopped
- 1 Tbls garlic and ginger paste (optional)
- 50g tomato paste
- 125ml fresh cream/plain yoghurt
- Extra chilli and fresh coriander (optional)
Vegetarian: Replace the chicken in this recipe with cauliflower florets and paneer cheese.
Family friendly: Add an extra dash of cream or dollop of yoghurt to cool down the spiciness of a curry for your kids.
Method
- In a pan, lightly brown chopped onion and chicken strips.
- Add the chilli, garlic and ginger paste (optional).
- Stir in the tomato paste and contents of the Royco® Butter Chicken Recipe Base pouch, bringing to a simmer.
- Add the fresh cream or plain yoghurt.
- Allow to simmer for 10-15 mins.
- Season to taste and serve with basmati rice or naan bread.
- Garnish with fresh coriander.
