This is curry is similar to a classic butter chicken but with a touch more spice. Marinating it in yogurt ensures the chicken stays tender and flavoursome, too.
If you're a lover of butter chicken, you'll love this chicken makhani recipe which is very similar - but a touch spicier!
It's made up of onion, garlic, ginger, red chilli, tomato puree, lots of spices (such as fenugreek, cumin, turmeric, paprika and garam masala) and a splash of double cream to give it a luscious and indulgent finish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
443
Ingredients
700 g chicken breasts, cut into 3-4cm chunks
50 g butter
1 large onion, finely chopped
2 garlic cloves, crushed
7 1/2 cm piece fresh ginger, grated
1 red chilli, deseeded and finely chopped
1 Tbsp. tomato puree
1 tsp. ground fenugreek
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. smoked paprika
1/2 tsp. mild chilli powder
1/2 tsp. garam masala
680 g jar passata
3-4 tbsp double cream
small handful coriander, to garnish
For the marinade
1 Tbsp. vegetable oil
100 g natural yogurt
2 garlic cloves, crushed
3 cm piece fresh ginger, grated
1 Tbsp. lemon juice
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. hot chilli powder
You will also need
4 wooden or metal skewers
Directions
Step 1
Put the chicken in a non-metallic bowl with the marinade ingredients and a pinch of salt and pepper, combine well, then cover and leave in the fridge for at least 1hr, or up to 12hr. If using wooden skewers, soak in warm water for 20min.
Step 2
To make the sauce, melt the butter in a large frying pan and add the onion with a pinch of salt, to help it soften. Cook for 15min over a low-medium heat, until the onion is completely soft and golden brown. Add the garlic, ginger, chilli and tomato purée and cook for 2min, then add the ground spices (reserving ½ tsp garam masala) and cook for a further 1min. Pour over the passata, 200ml water and season generously, bring to the boil then reduce to a simmer for 30min, until slightly thickened.
Step 3
Meanwhile, preheat the grill to high. Once the sauce is nearly ready, thread the chicken on to the pre-soaked skewers (or metal skewers) and place on a shallow roasting tray lined with foil, making sure they are not too close together. Grill for 10-12min (on the highest shelf, closest to the grill bars), turning halfway, until the edges are charred and the chicken is cooked through.
Step 4
Stir the double cream and reserved garam masala through the sauce, then divide among 4 dishes. Top each with a chicken skewer and sprinkle with coriander. Serve with rice or warm naan breads, if you like.
This recipe is easily adaptable if you're vegetarian by swapping the chicken for cauliflower or halloumi. This will reduce the grilling time, too.
For more curry recipes, take a look at our gallery which includes so many great recipes for your next fake away.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
