It’s been a little longer than usual since the last recipe post as up until last weekend I had been enjoying lovely holidays with hubby and the kiddos. Two weeks away in our campervan driving through scorching hot Europe, camping in Polish Lake District (Mazury) and visiting family was pretty intense and there was definitely no time for blogging 😉 . I made this delicious Easy Butter Chicken Curry before we set off on our adventure but as pre-holiday time was pretty full-on it has never left the draft folder, until now!
I do love a good curry but we tend to have take away only once in a blue moon as it’s (let’s face it) not cheap! Instead, I really enjoy getting in the kitchen and making my own at a fraction of the cost but definitely not less delicious. Try my Jamie Oliver’s Inspired Chicken Tikka Masala which also proves that good curry can be easily prepared at home.
Recently, I started using chicken thighs in my curries instead of breast as they are so much more forgiving and much more difficult to overcook. I kept my Easy Butter Chicken Curry family friendly hence the amount of chilli powder is rather on the modest side to suit my kids but, by no means, feel free to adjust it per your liking. This curry both reheats and freezes beautifully so you can make bigger batch for next time if you fancy.
Easy Butter Chicken Curry
- 500-750 g skinless & boneless chicken thighs cut into chunks
- 30 g ghee (clarified butter) or unsalted butter
- 1 onion peeled
- 3-4 garlic cloves peeled
- 1 thumb size piece of fresh ginger peeled
- 0.5 tsp sugar
- 0.25-0.5 tsp chilli powder
- 1 500g carton passata
- 1 Tbsp Garam Masala
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 150 ml fresh double cream
- 1 lime
- 0.5 small bunch fresh coriander
- Put chicken thighs cut into chunks into a bowl and sprinkle with lime juice squeezed out of half a lime. Season with salt and pepper and set aside while you get on with your curry.
- Put your onion, garlic cloves, ginger, sugar and chilli powder in the food processor/blender and whizz together until you have almost paste like consistency. You can also chop the onion really finely and grate garlic and ginger using very fine grater if you don't have a food processor.
- Heat up half the butter (ghee) in a heavy, cast iron type pan with the lid and add your chicken pieces. Fry them for approx. 5 min until browned (you might want to do it in batches). Take chicken pieces out onto a plate using a slotted spoon.
- Melt another half of butter and add your onion mixture. Let it fry for a couple of minutes at which point you add your passata followed by remaining spices (garam masala, cumin and ground coriander) and couple of glugs of water. Give it a good stir and let it come back to simmer.
- Add chicken pieces, stir well, cover the pan with the lid and simmer for 10 min. Make sure you check on it and give it a stir/add a bit of water if sauce is getting too thick.
- Turn off the heat, adjust the seasoning (salt, pepper) and slowly mix in double cream, mixing at all times as you're adding it. Add the juice of another half a lime, garnish with freshly chopped coriander and enjoy with rice and some naan bread!
- Calories per portion of curry (no rice or bread included)
- Feel free to adjust the amount of chilli powder to your liking. The amount suggested in this recipe is to suit family with kids.
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Cook Blog Share hosted this week by Midge at The Peachicks Bakery
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
What’s for dinner? hosted by Helen at The Lazy Gastronome
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