Chickpeas are little health powerhouses. They are jam-packed with protein, fibre, folate and good carbohydrates. This Chickpea and Lemon Soup by My Market Kitchen’s Emma
Butter Chicken is a favourite of ours from our local takeaway and always such a hit with the kids. With aromatic spices, a rich gravy and succulent chicken there’s nothing more you want from a curry but you can achieve that same delicious taste at home and in fact, we think it’s even better! With a plethora of spices this dish is a labour of love but oh so worth it.
We don’t just love the taste of food but we also eat with our eyes so with the added golden glow of turmeric and the rich deep red of sweet paprika, this dish is one to satisfy every sense. Simmered away until the chicken is tender and falling apart, the gravy has infused with all those aromatic spices and finished off with a little cream; this dish is ultra-decadent and a real treat to make at home.
If you’re poor on time or pantry space, check out our own Spice People’s Butter Chicken Curry blend. We’ve done the mixing work for you to make life a little simpler.
Spices used in this recipe
Chillies Kashmiri Ground -mild$3.45 View Product
Cinnamon Sticks$3.45 – $9.95 View Product
Turmeric Powder$3.45 – $6.95 View Product
Cardamom Green Pods Whole$3.45 View Product
Garam Masala – mild$3.45 View Product
Cumin Seeds Whole$3.45 – $6.95 View Product
Paprika Sweet$3.45 – $6.95 View Product
Pepper Black Ground$3.45 View Product
Start this recipe by combining all the ingredients for the marinade in a non reactive dish and place the chicken in before tossing it through until it is evenly coated.
This recipe is best if you let the chicken marinade for a couple of hours however, as I always say who has time for that… plenty of flavour here.
Meanwhile begin the sauce for the butter chicken. Brown the onion off in olive oil before adding the spices and cooking for 1-2 minutes to take the rawness out of them.
Add the marinated chicken and the marinade followed by the remaining ingredients bar the cream and cook for 30 minutes. Add the cream and cook for a further 10 minutes before serving.