Butter chicken
By The Spice Tailor
Published on 27 October 2022
This super-speedy version of the classic butter chicken is packed with flavour and a dish you’ll want to make again and again. Marinating and grilling the chicken beforehand gives that authentic taste with juicy meat and layers of flavour but if you’re really short on time then chicken thighs can be used instead of breast to get the same result. Serve with sliced red onion soaked in lemon juice or your favourite garnish.Time and servings
40 minsTotal time
3Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 chicken breast fillets or thighs, cut into half
- 2 garlic cloves, diced
- 50 g of paprika
- 0.5 lemon, juiced
- 450 g of greek-style natural yoghurt
- 250 g of salted butter
- 600 ml of double cream
- 100 g of coriander (optional)
- 0.5 red onions, sliced (optional)
- 3 cm of piece of ginger, julienned (optional)
- 1 pack of the spice tailor classic butter chicken
Method
Step 1
Marinate the chicken in the yoghurt, garlic, paprika, lemon juice, 1.5 tbsp of sauce from the smaller pouch from the kit and a couple of generous pinches of salt to taste.Step 2
Marinate for 15-30 minutes or overnight in the fridge but make sure to bring it back to room temperature before cooking.Step 3
Preheat your grill to 230˚C/210˚C/gas 8. Place the marinated chicken onto a pre-greased baking tray on the middle shelf. Grill for 15-20 minutes. Then, turn up the grill to its highest setting and cook for 3-5 minutes. The meat is done when it reaches an internal temperature of 75˚C. You can also give it a baste with pan juices, or some added butter. Take it out of the oven and rest for 5 minutes with some foil over it.Step 4
Heat 1 tbsp of butter in a wide saucepan. Add the spices and extra chilli from the spice pouch. Cook for 20 seconds. Add the remainder of the base sauce and the large sauce pack along with a splash of water and bring to a simmer. Add the chicken and simmer for a few minutes.Step 5
Serve with your choice of red onion slices soaked in lemon juice, double cream or a knob of butter, coriander, soft julienned ginger fried in butter or simply a wedge of lemon.