Butter Chicken Curry From Scratch
By 54155
Published on 04 October 2022
This is a really simple but delicious aromatic chicken curry that you can easily make from scratch, and is much tastier than a takeaway! Simon bastes the chicken with butter to keep it deliciously tender as well as adding a small amount of butter to the curry sauce for flavour. Part of our Daily Brunch with Ocado recipe collection.Time and servings
40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 300 g of chicken breast, trimmed and cut into large pieces
- 1 garlic, 15ml minced for the marinade and 1 clove for the curry
- 1 pinch of paprika
- 1 butter, some melted for grilling and 30g for the curry
- 350 g of tomatoes
- 1 birds eye chilli
- 0.5 tsp of sugar
- 1 green chilli, chopped
- 0.5 tsp of turmeric
- 1 tsp of chilli powder
- 1 tsp of fenugreek
- 100 ml of full fat natural yoghurt
- 5 cm of ginger, 25mm grated for the marinade and 25mm grated for the curry
- 1 lime, juiced
- 5 g of cumin
- 15 g of ground coriander
- 1 lemon, juiced
- 75 g of ground almonds
- 50 ml of single cream
Method
Step 1
First make the marinade for the chicken. Mix the yoghurt and other marinade ingredients together. Pour over the chicken and mix well.Cover and chill for at least 2 hours.Step 2
Grill under a hot grill for 6-8 minutes, turning occasionally. Baste regularly with lemon juice and melted butter.Step 3
Cook the tomatoes with about 100ml water for 5 minutes over a gentle heat until they break down a little.Step 4
Add everything else except the butter and cream.Step 5
Cook for 25 minutes over a medium heat, stirring regularly.Step 6
Purée the curry sauce, taste and adjust the seasoning if necessary. Add a little water if the sauce is too thick.Step 7
Stir the chicken into the sauce, followed by the butter and the cream. Cook out for a couple of minutes.Step 8
Serve the curry with plain boiled rice and garnish with chopped tomatoes, coriander, lime and flaked almonds.