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SPAR
Dinner Butter chicken
Summer
A delicious fakeaway

At a Glance

Servings:

6 People

Difficulty:

Easy

Prep Time:

30 min

Cooking Time:

15 min

What you'll need:

  • 500g skinless boneless chicken thighs 
  • For the marinade 
  • 1 lemon, juiced 
  • 2 tsp ground cumin 
  • 2 tsp paprika 
  • 1-2 tsp hot chilli powder 
  • 200g natural yogurt

For the curry 

  • 2 tbsp vegetable oil 
  • 1 large onion, chopped 
  • 3 garlic cloves, crushed 
  • 1 green chilli, deseeded and finely chopped (optional) 
  • thumb-sized piece ginger, grated 
  • 1 tsp garam masala 
  • 2 tsp ground fenugreek 
  • 3 tbsp tomato purée 
  • 300ml chicken stock 
  • 50g flaked almonds, toasted 

To serve (optional) 

  • cooked basmati rice 
  • naan bread 
  • mango chutney or lime pickle 
  • fresh coriander 
  • lime wedges 

 

Method:

STEP 1 

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight. 

STEP 2 

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft. 

STEP 3 

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.Â