My kid absolutely love Butter Chicken.  Me…..never really been a fan of the store bought or takeaway kind.  Too sweet, too creamy and never enough actual chicken, more……essence of chicken.  Super easy and really tasty this rendition allows you to load it up with nice, big, juicy thigh chunks and hold off on the cream a little.  Perfect compromise = happy family!

Prep time:  20  Minutes         Marinating time:  2 Hours         Cooking time:  45  Minutes          $$  Low to Medium Budget


Serves 4

For the marinade:

800gm chicken thigh fillets, cut into large chunks

2 cloves of garlic, crushed

3cm piece of ginger, grated

Juice of 1/2 a lemon

1/2 cup of greek yoghurt

2 tsp of ground cumin

2 tsp of ground coriander

1 tsp of chilli powder

1 tsp of garam masala

Sea salt and cracked black pepper

For the Sauce:

1 tbs of olive oil

20gm of butter

1 large brown onion, peeled, halved and sliced top to bottom

1 tsp of ground cumin

1 tsp of ground coriander

1/2 tsp of garam masala

1/2 cup of chicken stock

400gm tin of tomato puree

Juice of 1/2 a lemon

150ml of pure cream

100gm of baby spinach (optional but a meal is not complete without greens for me)

1 bunch of coriander, roughly chopped

Sea salt and cracked black pepper

Coriander sprigs, steamed basmati rice and roti bread to serve.

Place the yoghurt, spices, lemon juice, garlic and ginger in a large bowl, season with salt and pepper and mix well to combine.  Pop the chicken chunks in and stir to coat, cover with cling wrap and refrigerate for at least 2 hours.  This would be perfect to put together the night before so all you have to do when you get home from work is put the sauce together.

Heat a large frypan and add the oil and butter.  Once the butter is melted and bubbling add the onion and fry until soft.  Add the rest of the spices and fry for a further minute before pouring in the stock and tomato puree.  Stir to combine and then add the chicken.  Season with salt and pepper and bring the curry up to a simmer.  Pop a lid on and simmer for approximately 35 minutes or until the chicken is tender.  Remove the lid, stir in 100ml of the cream and the lemon juice and allow to reduce for 10 minutes.

Just before serving, pop in the spinach and coriander leaves and allow to wilt for a few minutes before stirring through and serving over a bed of steamed rice.  Drizzle over the remaining cream, top with coriander sprigs and place some warmed roti breads on the side.