Butter chicken

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

Recommended by
51 people

A mild, creamy curry that's sure to please all tastes. Don't be put off by the long list of
ingredients - it's very easy to make.

By Simon Rimmer
From Something for the Weekend
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Ingredients
For the marinade

 100ml/3½fl oz plain yoghurt

 1 lime, juice only
 15g/½oz garlic, crushed
 2.5cm/1in piece fresh root ginger, grated
 1 tsp ground cumin
 1 tbsp ground coriander
 1 tsp garam masala
 pinch paprika
 pinch salt

For the chicken

 4 x 150g/5½oz chicken breasts

 25g/1oz unsalted butter, melted
 ½ lemon

For the sauce

 100g/3½oz unsalted butter

 1 onion, grated
 2.5cm/1in piece fresh root ginger, grated
 2 garlic cloves, crushed
 100g/3½oz tomato purée
 2 small red chillies
 pinch chilli powder
 200ml/7fl oz double cream
 salt and freshly ground black pepper

To serve

 handful fresh coriander

 naan bread
 basmati rice
 Method
1. For the marinade, mix all of the marinade ingredients together in a bowl until well
combined. Add the chicken breasts and make sure they’re well covered in the
marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
2. when the chicken has marinated, preheat the grill to it's highest setting. Remove the
chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on
each side, or until the coating is golden-brown. Baste the chicken breasts with the butter
and a little lemon juice.
3. Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until
cooked through.
4. Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the
onion for 4-5 minutes, or until softened. Add the ginger and garlic and cook for a further
minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3
minutes.
5. Reduce the heat, stir in the cream and simmer for a further minute, then add the
chicken breasts to the sauce. Season, to taste, with salt and freshly ground black
pepper.
6. Serve with basmati rice and naan bread.
7. To serve, place the butter chicken breasts onto serving plates and drizzle over the
sauce. Sprinkle over the coriander. Spoon the basmati rice alongside and serve with the
naan bread.