Easy Peasy Butter Chicken with Kachumber Salad

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    4 people

  • Calories

    625 kcal

  • Course

    Main Course

  • Cuisine

    Indian

Easy Peasy Butter Chicken with Kachumber Salad

Ready in under 30 minutes, this simplified version of Butter Chicken can be made in less time than it takes to get a takeaway and for a fraction of the price. Serve this delicious chicken curry with basmati rice and Kachumber Salad for an easy peasy midweek supper.

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Ingredients

Servings

Butter Chicken

  • 300 g full fat natural yogurt
  • 4 tablespoons medium tikka curry powder (I use Tesco Medium Tikka Curry Powder)
  • 800 g chicken thigh diced (you can use chicken breast if you prefer)
  • 25 g butter
  • 1 large brown onion peeled and sliced thinly
  • 2 cloves garlic crushed or grated
  • 2 cm ginger grated
  • 3 medium tomatoes roughly chopped
  • 2 tablespoons tomato puree
  • 2 tablespoons fresh coriander (cilantro) roughly chopped (plus extra for garnish)
  • 50 ml double cream (optional)

To serve

  • basmati rice
  • Kachumber Salad
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Instructions

  1. In a large bowl, make a simple marinade of the yogurt and curry powder. Add the diced chicken and stir everything together thoroughly. (If you have time, cover and place in the fridge to marinate for up to 1 hour, then continue with the recipe below. Otherwise just move straight on to Step 2.)
  2. Meanwhile make your Kachumber Salad
  3. As soon as you have made your salad, melt 25g butter in a frying pan and add the sliced onion, fry over a low heat with the lid on for 4 minutes, until the onion has softened. Add the garlic and ginger and cook for a further 1 minute, then add the chicken and all of the marinade and stir together.
  4. Add the chopped tomatoes and tomato puree and cook on a low heat, with the lid on for 15 minutes.
  5. Use this time to make your basmati rice according to packet instructions / your own preferences.
  6. After 15 minutes, add the fresh coriander, and cream to the curry. Stir together and remove from the heat. Serve with the kachumber salad and basmati rice and/or naan bread and a glass of oaked chardonnay.

Notes

  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details
Calories 625kcal (31%) Carbohydrates 15g (5%) Protein 38g (76%) Fat 46g (71%) Saturated Fat 17g (85%) Polyunsaturated Fat 8g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 236mg (79%) Sodium 249mg (10%) Potassium 933mg (27%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1453IU (29%) Vitamin C 17mg (19%) Calcium 165mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 625 kcal

% Daily Value*

Calories 625kcal 31%
Carbohydrates 15g 5%
Protein 38g 76%
Fat 46g 71%
Saturated Fat 17g 85%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 236mg 79%
Sodium 249mg 10%
Potassium 933mg 20%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1453IU 29%
Vitamin C 17mg 19%
Calcium 165mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

15 reviews
Excellent

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