Easy Butter Chicken

Serves 4
Gluten-free, Egg-free, Nut-free
Preparation 10 minutes
Cooking 35 minutes

  • 2 tablespoons butter
  • 1 brown onion, diced
  • 2 teaspoons ground ginger (mixed with 1 tablespoon water)
  • 3 cloves garlic, finely chopped
  • 1 cup tomato puree
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cardamom seed
  • 1 teaspoon turmeric
  • ½ teaspoon chilli powder (more or less to taste)
  • ½ teaspoon ground coriander
  • 1 pinch saffron
  • 1 pinch ground cloves
  • salt, to taste
  • ½ cup cream
  • 400-500g chicken thighs, cubed
  1. Pre-heat oven to 180C degrees
  2. Heat butter in a frypan and add diced onion. Cook until golden. Add ginger paste and chopped garlic, simmer for 2 minutes.
  3. Add tomato puree and simmer for 2 minutes.
  4. Add all remaining spices plus salt to taste and simmer for 5 minutes (add more tomato puree if the mixture reduces to a paste consistency).
  5. Turn off heat and stir through cream.
  6. Place chicken into an oven-safe dish and pour sauce mixture over the top. Place in the oven to cook for 25 minutes or until chicken has cooked through.
  7. Serve with poppadums and basmati rice.
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