Make weeknights easy with Donal Skehan’s simple and delicious everyday recipes.
Indian Butter Chicken
Cooks notes:
Butter chicken is traditionally a dish of two parts: chicken marinated and grilled for that deep, smoky flavor and a rich, creamy spiced sauce. In this one-pot version, I’ve added sweet potatoes to create a simplified crowd-pleasing meal. If you have time, the chicken will benefit from some time sitting in the marinade so if you are meal planning this an ideal recipe to make ahead.
Equipment:
large bowl
heavy-based pan with lid
HANDS ON TIME: 15 minutes
COOK TIME: 35-40 minutes
SERVES: 6
What you need:
2 tsp vegetable oil
150g natural yoghurt
2 garlic cloves, finely grated
2cm piece of fresh ginger, peeled and grated
1 tsp garam masala
Good pinch of chilli powder
Squeeze of lemon juice
600g skinless and boneless chicken(breasts and/or thigh), cubed
For the curry
Knob of butter (15g)
¼ cinnamon stick (or use a pinch of ground cinnamon)
5 cardamom pods, cracked
3 whole cloves
3cm piece of fresh ginger, peeled and grated
2 garlic cloves, finely grated
1–2 green finger chillies, finely chopped
400g passata
400g sweet potatoes, peeled and cubed
1 tsp garam masala
2 tbsp dried fenugreek leaves (optional)
Good pinch of caster sugar
2 handfuls of baby spinach
2–3 tbsp double cream
Sea salt and black pepper
What to do:
1. Put the oil, yoghurt, garlic, ginger, spices and lemon juice into a large bowl and whisk to combine. Add the chicken pieces and turn to coat in the marinade. If you have time, cover with cling film and marinate in the fridge for 2–12 hours.
2. Place a heavy-based pan over a high heat and cook the chicken until it starts to char and blacken slightly, turning occasionally. Set aside and wipe out the pan so you can make the sauce.
3. Melt the butter in the pan and gently fry the whole spices over a medium heat for a minute then add the ginger, garlic and chillies and fry for a minute more. Add the passata, sweet potatoes and 100ml water and season well. Cover and simmer over a low heat for 10 minutes.
4. Add the cooked chicken with the garam masala, dried fenugreek leaves, if using, and sugar. Mix well, cover again and simmer gently for 5 minutes, adding a bit more water if you think it needs it. Add the spinach, cover and cook for a further 5 minutes to wilt the spinach. Stir in the cream, check the seasoning and serve.
Recipe extracted from Donal’s Meals in Minutes by Donal Skehan, Hodder & Stoughton, £25 © Donal Skehan 2018
in Dublin