Easy Peasy Butter Chicken with Kachumber Salad

Name: Easy Peasy Butter Chicken with Kachumber Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 300 g full fat natural yogurt; 4 tablespoons medium tikka curry powder; 800 g chicken thigh; 25 g butter; 1 large brown onion; 2 cloves garlic; 2 cm ginger; 3 medium tomatoes; 2 tablespoons tomato puree; 2 tablespoons fresh coriander (cilantro); 50 ml double cream; basmati rice; 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

Nash Knight

Report

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.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

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

Add to Shopping List

Instructions

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.)
Meanwhile make your Kachumber Salad
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.
Add the chopped tomatoes and tomato puree and cook on a low heat, with the lid on for 15 minutes.
Use this time to make your basmati rice according to packet instructions / your own preferences.
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%