Easy Peasy Butter Chicken with Kachumber Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
625 kcal
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Course
Main Course
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Cuisine
Indian
Easy Peasy Butter Chicken with Kachumber Salad
Description
The dish begins with chicken thighs coated in a marinade of natural full-fat yogurt blended with medium-strength Tikka curry powder, which tenderizes the meat and imparts warm spices. The cooking process starts by softening sliced onions in butter, then adding garlic, ginger, and the marinated chicken to build layers of flavor. Chopped tomatoes and tomato puree are incorporated and simmered on low heat to meld the ingredients into a rich sauce.
The curry’s texture balances creamy elements from the yogurt marinade and optional cream with the chunky body from tomatoes. The final addition of fresh cilantro adds herbaceous brightness. Serving alongside basmati rice provides a fragrant, neutral base that absorbs the flavorful sauce, while the Kachumber Salad adds a crisp, tangy contrast with fresh vegetables, rounding out the meal with freshness and texture variety.
Marinating the chicken for up to an hour enhances melding of flavors but is optional. The recipe notes mention that the dish is suitable for freezing, allowing convenient make-ahead meal options. Nutrition information is approximate and meant only as a general guideline. The method’s stepwise process ensures tender chicken and a harmonious sauce.
Ingredients
Butter Chicken
- 300 g natural yogurt full fat
- 4 tablespoons Tikka curry powder I use Tesco Medium Tikka Curry Powder, medium
- 800 g chicken thigh diced (you can use chicken breast if you prefer)
- 25 g butter
- 1 brown onion peeled and sliced thinly, large
- 2 cloves garlic crushed or grated
- 2 cm ginger grated
- 3 tomato roughly chopped, medium
- 2 tablespoons tomato puree
- 2 tablespoons cilantro roughly chopped (plus extra for garnish, fresh
- 50 ml cream optional, double
To serve
- basmati rice
- Kachumber Salad
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
- Marinating the chicken for up to 1 hour in yogurt and curry powder improves tenderness and flavor but is not required.
- This butter chicken is suitable for freezing; freeze cooked portions for convenience.
- Nutrition information provided is approximate and should be treated as a guideline.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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