Trisha Lewis's butter chicken: Today
Trisha Lewis's butter chicken: Today
Butter chicken! The ideal midweek dinner for flavour, high protein and most importantly easy to make! Few top tips are- marinade in advance, score your meat and cook gently so the sauce does not split and the best rice to serve this with is basmati rice!
Ingredients
Serves: 4
For the chicken and marinade
800 g chicken thighs, boneless, skinless, large chunks
200 g natural yogurt
30ml lemon juice
3 cloves garlic chopped tiny
1 tbsp ginger puree
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp garam masala
1 tsp salt
For the sauce
40 g butter
1 tbsp olive oil
1 large white onion, finely diced
2 cloves garlic, crushed
1 tbsp grated ginger
1½ tsp garam masala
1 tsp ground cumin
1 tsp paprika
½ tsp chilli powder (optional)
400 g passata
150 ml light cream
1 tsp sugar
Method
Mix all marinade ingredients, add chicken, coat well, cover, and marinate at least 1 hour or overnight.
Heat a wide pan over medium–high with a little oil, add chicken and let it colour well without moving too much.
Reduce heat slightly, add butter and olive oil directly to the pan, then add onion and cook gently until very soft.
Add garlic and ginger, cook briefly, then stir in spices until fragrant.
Add passata, sugar, and salt, simmer uncovered until thick and rich.
Stir in cream and simmer gently until chicken is tender and sauce is smooth and glossy.
Finish with extra butter if desired and chopped coriander. Serve with rice or naan.
