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Butter chicken

Cooked with butter, cashew nut butter, tangy passata and plenty of spices, this chicken curry is rich, indulgent and ready in less than an hour

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 358
  • Carbohydrates 13
  • Saturated Fat 9
  • Sugar 8
  • Protein 34
  • Fat 18
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 358
  • Carbohydrates 13
  • Saturated Fat 9
  • Sugar 8
  • Protein 34
  • Fat 18
  • Fibre 2
  • Salt 0.3

Ingredients

  • 25g butter
  • 1 onion, halved and finely sliced
  • 4 skinless chicken breasts, cut into chunks
  • 2 tbsp garam masala
  • 3 garlic cloves, crushed
  • 1 tbsp finely grated ginger
  • 500g passata
  • 2 tbsp cashew nut butter
  • 50ml double cream
  • handful coriander, chopped
  • cooked rice, to serve
  • wilted spinach, to serve

Method

  1. Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins.

  2. Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked rice and wilted spinach on the side.

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