Quick and easy butter chicken from Verulam
The tandoori spiced chicken makes this chicken curry irresistible.
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Loading... Ingredients
- 250 ml (1 cup) butter, cubed
- 1 onion, finely diced
- 5 m (1 tsp) crushed garlic
- 1 X small can tomato puree
- 750 ml (3 cups) heavy cream
- 1/2 tsp cayenne pepper
- 5 ml (1 tsp) garam masala
- 700 g chicken breasts, skinless, boned and cut into bite sized pieces
- 30 ml (2 tbsp) olive or vegetable oil
- 15 ml (1 tbsp) Tandoori masala
- 6 cups cooked Spekko Long Grain Parboiled Rice or Spekko India Gate Classic Basmati.
- salt
Method
- Pre-heat the oven to 190ºC.
- Melt a few tablespoons of butter over a medium heat, taking care not to brown the butter. Stir in the onion and garlic and cook very slowly until the mix caramelises.
- Melt the remaining butter in a saucepan over medium heat along with the tomato puree, cream, salt, cayenne pepper and garam masala. Lower heat and simmer very slowly for 30 minutes until the mixture is reduced.
- While the sauce is cooking, coat the chicken pieces in oil, tandoori masala and salt. Spread out on a baking tray.
- Bake until just cooked through – about 8 – 10 minutes.
- Combine the onion mix, the cream sauce and the chicken and heat through.
- Serve on Spekko Long Grain Parboiled Rice, or Spekko India Gate Classic Basmati Rice.
- Spekko Long Grain Parboiled Rice is makes for an economical buy. Not only is Spekko always of the very best quality, but Spekko Long Grain Parboiled Rice is the 1 cup 4 cup rice! This means for every 1 cup of uncooked rice, you get 4 cups of cooked rice.
Spekko tips for caterers