Indian Butter Chicken is a mild creamy buttery meat curry enriched by the addition of aromatic spices, particularly fenugreek leaves. Our version of this very popular curry use traditional spices combined with modern cooking methods to create an authentic flavour that the whole family will enjoy.
Spices used in this recipe
Indian Butter Chicken Spice – Mild
Our Indian Butter Chicken spice is a delicious spice mix made up of Indian herbs and spices. It is quite mild, emphasising the beautifully fragrant spices and the deliciously intense sauce. The mild flavour of this curry makes it suitable for all the family. It is best used after toasting it off in the pan on low heat before adding your other ingredients to awaken all the wonderful aromas. As the spice blend is not traditionally a hot one, many add Cayenne pepper to intensify its heat.$3.45
image via www.melskitchencafe.com
Heat oven to 180 degrees. Mix spice, chicken, 2 tbsp oil, yoghurt, brown sugar and lemon juice.
Place in baking tray in a single layer & bake for 20min. Remove and let rest until butter sauce is ready.
While the chicken marinade is in the oven prepare the butter sauce as follows:
Heat oil in a saucepan and add onion, ginger garlic and sauté 5min then add tomatoes, tomato paste, stock, and almond meal. Bring to the boil and simmer for 15 min. The sauce can be pureed if a smooth texture is desired.
Gently fold the cooked chicken into the butter sauce & simmer 5 min.
Garnish with cream, butter and fresh coriander leaves.
Serve with naan (or roti) and rice.