Butter Chicken

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Butter Chicken Recipe

Serves 6 | Prep 10 mins | Cook 2 hs plus 3 hrs marinating | Cost per serve $4.10

Butter chicken

Butter Chicken Ingredients

• 6 (about 1kg) skinless chicken thigh cutlets
• 2 tablespoons gluten-free tandoori paste
• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 2 tablespoons no-added-salt tomato paste
• 1 x 410g can tomato puree
• 1 cup gluten-free, reduced-salt chicken stock
• 2 tablespoons honey
• 1 cinnamon stick
• ¼ cup reduced-fat thickened cream
• 150g snow peas
• 150g sugar snap peas
• 2 bunches Asian greens, cut into 8cm lengths
• 3 cups steamed basmati rice, to serve

Butter Chicken Preparation

1. Place chicken and tandoori paste in a large mixing bowl. Cover and marinate in fridge for 3 hours, preferably overnight. 
2. Preheat oven to 160°C. Heat oil in a large flameproof casserole dish with fitted lid over medium-high heat. Add marinated chicken and cook, turning, for 4–5 minutes or until browned all over. Remove chicken from dish and set aside.
3. Add onion and garlic to dish and cook, stirring, for 3–4 minutes or until onion is softened. Add spices and cook, stirring, for 1 minute or until fragrant. Add paste, puree, stock, honey and cinnamon, stirring to combine. Bring mixture to the boil. Return chicken to dish, cover and transfer to oven. Bake for 1¼ hours, then remove lid and bake for a further 30 minutes or until chicken falls off the bone and sauce is thickened. Add cream, stirring to combine.
4. Meanwhile, blanch both peas and greens in a large saucepan for 1 minute or until just tender. Drain. Divide steamed rice among six serving bowls. Top with butter chicken and serve with greens.