Butter Chicken

Online recipe · as published / commonly shared

Serves 4 · Prep 15 min · Cook 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A quick, mild version of the creamy Indian curry.

Heat in a large pan:

25g butter

Fry over a medium heat for 5 mins until soft:

1 onion halved and finely sliced

Add and continue to fry until turning golden brown:

4 skinless chicken breasts cut into chunks

Add:

2 tbsp garam masala

3 garlic cloves crushed

1 tbsp finely grated ginger

500g passata

Leave to simmer, uncovered, for 20 mins.

Just before serving, stir in:

2 tbsp cashew nut butter

50ml double cream

Season to taste and serve scattered with:

handful coriander chopped

Serve with these on the side:

cooked rice to serve

wilted spinach to serve

Citations

Cookbook ancestor

Reference: Madhur Jaffrey's Indian Cooking by Madhur Jaffrey (1982). Publisher: B E S Pub Co, 2003 edition, hardcover, ISBN 978-0764156496.

We put this together for personal use. See the citations. This is not a cookbook reprint.