A beloved Indian classic, butter chicken was traditionally cooked in tandoor ovens and simmered in rich tomato and cream sauce.
This recipe uses:
Pure Basmati Rice
To marinade the chicken pieces, add all the dry ingredients and the chicken to the yoghurt and mix well. Set aside for 1-2 hours, ideally overnight.
Add the ghee to a sturdy frying pan and fry the chicken and onions until golden and cooked through – approximately 6 – 7 minutes.
Add the garlic, ginger and all the dry spices, mixing well. Add the tomato sauce, paste, chilli, and chicken stock. Mix well and simmer for 5 minutes.
Place the butter chicken in the slow cooker and stir in the cream. Cook on a medium heat for approximately 2 hours to thicken the rich curry and infuse all the flavours.
Sprinkle with ground masala and serve with Tilda Basmati Rice, and fresh coriander leaves.
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