Easy butter chicken recipe | Good Food

Units:

500g skinless boneless chicken thighs

For the marinade

1/2-1 lemon
(to taste) juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt

For the curry

2 tbsp vegetable oil
1 large onion
chopped
3 garlic cloves
crushed
1 green chilli
deseeded and finely chopped (optional)
thumb-sized piece ginger
grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds
toasted

To serve (optional)

cooked basmati rice
naan bread
mango chutney
or lime pickle
fresh coriander
lime
wedges

Method

step 1
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
step 2
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
step 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.