Butter Chicken
Indulge in a lusciously creamy mid-week dish that's a breeze to prepare!
- 40 minPrep: 20 m / Cook: 20 m
- 10 serves
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Ingredients
- 2 onions, diced
- vegetable oil, for sautéing
- 300g butter chicken paste
- 1300g skinless chicken thigh fillets or breast, cut into 3cm pieces
- 500ml Dairy Farmers Cooking Cream, plus extra for serving
- 500ml tomato puree
- 50g butter, chopped (optional)
- steamed basmati rice and papadums, to serve
- coriander, for garnish
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Method
- Sauté onion in a little oil until soft.
- Add paste and 150ml water and simmer to cook out paste, until fragrant and oil separates.
- Add chicken and cook, stirring occasionally until changes colour.
- Add Dairy Farmers Cooking Cream and tomato puree and simmer gently for 10 minutes or until chicken is cooked through.
- Stir in butter (if using), until melted and combined.
For each serving
Portion into serving dishes and drizzle with extra Dairy Farmers Cooking Cream. Garnish with coriander and serve with rice and papadums.
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