Name: Butter chicken
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 people
Ingredients: 1 tbsp olive oil; 3 garlic cloves, finely chopped; 1 onion, diced; 400 ml (13.5 fl oz, 1 can) coconut milk; 170 ml (about ⅔ cup, one 6 oz can) tomato paste; 2 tbsp plain flour; 1 tbsp ground ginger; 1 tbsp curry powder; 1 tbsp garam masala; 1 tsp chilli powder; Salt and pepper, to taste; 1 kg (2¼ lb) chicken breasts; Fresh coriander; Greek yogurt; Basmati rice; Naan; Lime wedges

Soften the aromatics. Heat the oil in a large casserole over medium heat. Cook the onion and garlic for 5–8 minutes until soft and just golden. Leave them in the pot.

Onion and garlic softening in olive oil in a casserole

Make the sauce. Meanwhile, in a bowl, whisk the coconut milk, tomato paste, flour, spices, salt and pepper until smooth, with no lumps of flour.

Coconut milk, tomato paste, flour and spices in a bowl before whisking

Simmer slowly. Pour the sauce into the pot over the onion and garlic, then add the chicken, cut into large bite-sized pieces. Stir everything together and bring to a gentle simmer. Put the lid on, turn the heat down low and cook for 4 hours, stirring now and then so nothing catches.

Chicken pieces stirred into the sauce in the casserole

Serve. Taste and adjust the salt. Scatter with coriander and serve with basmati rice, warm naan, a spoonful of Greek yogurt and a lime wedge.

Two plates of butter chicken with rice, naan, yogurt and lime

Butter chicken

Ingredients

Let’s make it.

Goes well with.

Jasmine rice