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30-minute butter chicken

Serves 4
Prep time: 15 minutes
Cooking time: 25 minutes

Make this takeaway classic so quickly you need never head for the Indian restaurant again.

Ingredients

Method

  • 6-8 boneless, skinless chicken thighs, chopped into 5cm chunks
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons paprika
  • 2 teaspoons garam masala
  • ¼ teaspoon chilli flakes
  • ½ cup tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • ¾ cup cream
  • Fresh chopped coriander
View the method
  1. Heat a dash of oil in a frying pan and brown the chicken chunks. Set aside.
  2. Pan-fry the onion, garlic and ginger for 3-4 minutes over a medium heat until softened. Add the spices and stir fry for a further 1-2 minutes until fragrant.
  3. Add the tomato paste, sugar and lemon juice, return the chicken pieces to the pan and stir to combine.
  4. Stir in the cream and ¼ cup water and simmer, partially covered, for 10-15 minutes until the chicken is cooked.
  5. Season and serve over hot steaming rice, garnished with coriander.

REAL tips:

Chicken thigh cutlets are generally cheaper - just cut the meat off the bone.

Browning the chicken first adds flavour.

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