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Easy Homemade Butter Chicken

Creamy Indian butter chicken curry. Made with onions, garlic, ginger, passata, double cream and subtle spices. Served over fluffy basmati rice, with fresh coriander and naan bread.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 2 tbsp Butter
  • 1 Onion (thinly sliced)
  • 4 Boneless chicken thighs (cut into bite sized chunks)
  • 3 Garlic cloves (crushed)
  • Ginger (thumb-sized, grated)
  • 2 tbsp Garam masala
  • 1 tbsp Tomato puree
  • 2 tsp Ground coriander
  • 1 tsp Mild chilli powder
  • 1 tsp Turmeric
  • 1 tsp Coriander (dried herb)
  • 500g Passata
  • 100ml Double cream

To Serve

  • Cooked rice (to serve)
  • Naan bread (to serve, optional)
  • Bunch fresh coriander (to serve)

Instructions
 

  • Add the butter to a large pan and heat to medium. Fry the onion for 3 minutes and then add the chicken. Cook for 3-4 minutes until browned.
  • Add the garlic, ginger, garam masala, tomato puree, ground coriander, mild chilli powder, turmeric, coriander and passata. Turn the heat to low and simmer for 20 minutes. Stir occasionally.
  • Add the cream, season to taste and stir for a minute until warmed through.
  • Serve over rice, with naan bread (optional) and top with fresh coriander.
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