Butter chicken

Duration: 30 Min
Difficulty: Medium


4 Portions

2 tsp vegetable oil
1 onion, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
1.5 tsp garam masala
1.5 tsp ground cumin
1 tsp ground coriander
1 tomato, chopped
1 tsp chili powder
1 tsp salt
250 ml coconut milk
1 tsp sugar



350 g planted.chicken
1⁄2 unflavoured yoghurt or vegetable yoghurt (optional)
1 tbsp minced garlic
1 tbsp finely chopped ginger
1 1⁄2 tsps garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 tsp salt

Products in this recipe

£ 7.99


Mix the ingredients for the marinade well with the planted.chicken and marinate for at least 1 hour.
Heat vegetable oil in a large pot and sauté onions until soft, then add garlic and ginger and sauté for 1 more minute.
Add the garam masala, cumin and coriander and cook for 20 seconds, stirring regularly.
Add the tomatoes, chilli and salt and simmer for 15 minutes until the sauce thickens.
Put the sauce in a blender and mix until it has a creamy consistency, then put it back into the pot. Add the coconut milk and sugar to the sauce and bring to the boil.
Fry the marinated planted.chicken in a pan until golden brown (approx. 5 minutes), then add to the sauce and mix well.
Serve with cooked rice.

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