Butter Chicken

Mini Me reckons I should open a take away & sell this flavoursome curry to

“make lots of money mum”!

This kid is gonna go places!


Something that became blindingly obvious when I was scouring the internet & myriad of cookbooks I own for a Butter Chicken recipe is that, there are just as many recipes out there as there are people who cook this Indian Curry!

I was totally overwhelmed & confused by what was the right way!

In the end, I gave up looking for authenticity & just went with a little bit of each from about half a dozen or so recipes that were completely different to each other & came up with this –

Grab a large saucepan & whack in a good glug of oil. Pop in the following spices – 3 teaspoons of minced garlic, 2 teaspoons of curry powder (I use Keens), 2 teaspoons garam masala, 1/2 teaspoon cayenne pepper & 1/2 teaspoon ground ginger. Turn on the heat & fry all those off until they’re lovely & fragrant. Hubby says it smells like a proper curry house in our kitchen when I do this.

Next, stir in a tin (400ml) of coconut milk along with a tub (140g) of tomato paste & 1 tablespoon of red Thai curry paste. Bring it all to the boil then reduce to a simmer for 5 minutes so the flavours develop.

Add in 500g of diced chicken thigh into the sauce & make sure that it’s coated really well before bringing back to the boil to kick start the chook cooking & then drop it back again to a gentle simmer until the chicken is cooked through properly.

Serve this beautiful Butter Chicken with fluffy white rice.


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