Butter Chicken is a Punjabi favourite, it’s been said that it’s the closest dish to the Chicken tikka masala.
Previously, I have used fresh tomatoes, spiced then pureed them and baked the chicken before adding it all together, a two step, tricky process and I felt this could be improved and made simpler, especially for us home cooks, so I had a go and am delighted with my first attempt using my curry masala and passata.
As this is finished with cream, I have used extra chilli, which, as always is an optional extra, but I like the fact there’s heat in the background.
This version has had great reviews, from my Krish, my husband and toughest critic, so give it a go, it’s easier than the usual curries and super tasty!
For the Marinade
Place the chicken, lemon juice and curry masala in a big bowl and marinade, for 30 minutes minimum, you can do this overnight in the fridge if you are organised (I wasn't and it worked fine).
Fry the ginger/garlic in the butter on a low heat for a few minutes, then add the marinaded chicken, turn the heat up and seal the chicken in the sauce for 10 minutes.
Pour the passata into the chicken and warm through on a high heat and then simmer until the chicken is cooked through.
Finish with cream and fresh coriander, maybe a little extra butter (it is butter chicken) and enjoy with some fresh chapaties or rice.