Easy butter chicken

Since discovering this recipe on the BBC goodfood website at the beginning of last year, it has become my staple curry to make . I much prefer this to any take away  curry. I perhaps should be a bit more adventurous and try some different recipes, but this is so quick to make and we absolutely love it every time . It doesn’t have butter in, the creaminess comes from the natural yoghurt, which makes it a bit healthier . I use chicken fillets as they are always so tender , and I double the recipe so we can have the curry two nights in a row. It only gets better the next day. The amount of times I have made this on a Friday night intending to have the same on the Saturday night, then have realized that after a night out at the pub my kids have devoured the leftovers , coming home with the munchies . On one such occasion James said it was the best curry he had ever had . High praise indeed . I have chopped ginger and garlic packets in the freezer at all times which makes the preparation even quicker , and I use Birds Eye chilli flakes, but be careful how much to use , I use less than the recipe states. You can always add more at the end if you desire more of a kick. Usually we will have one portion with rice and the next day just with Naan bread. The clay oven bakery naan breads are the best and most authentic version I have found, they also make delicious pizza bases. That recipe can be for another day though.

Ingredients

• 500g skinless boneless thighs 

For the marinade

• 1/2-1 lemon (to taste) juiced
• 2 tsp ground cumin 
• 2 tsp paprika
• 1-2 tsp hot chilli powder
• 200g natural yoghurt

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 

  
  

  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.