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Recipe

Butter Chicken

Ingredients

Marinade:

  •  1/2 cup plain yoghurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 750 g chicken thigh fillets, cut into bite size pieces

Curry:

  • 2 tbsp butter
  • 1 cup tomato puree
  • 1 cup thickened cream
  • 1 tbsp sugar
  • 1 1/4 tsp salt
  • 2 cups cooked basmati rice

Instructions

  1. Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  2. Heat the butter in a large fry pan. Add chicken and cook until white all over.
  3. Add tomato paste, cream, sugar, and salt. Also add any remaining marinade left in the bowl. Set heat to low and simmer for 20 minutes.
  4. Place cooked rice in the freezer cubes and cover with butter chicken up to 1 or 2 cup line. Allow to cool, pop on lid and it is ready to freeze.
  5. Once frozen solid, you can remove from the cubes and place in a freezer-safe bag.