A full flavoured dish, this is one of the most popular Indian curries across the world. Succulent and aromatic chicken pieces are served in a rich, creamy curry sauce, in a traditional recipe suitable for all palates including children.
This is a family recipe that I have adapted for milder palates, there are no nuts in this dish meaning it is suitable for most. Everyone I have served has loved my butter chicken. Serve with Rice or Naan bread and a fresh salad.
Reheating: Allow container to defrost. Place contents in a covered heat-proof bowl in microwave for 2 minutes. Remove, open lid, being careful of hot liquid, stir dish. Return and microwave another 90 seconds or until thoroughly heated through. Check if heated through as some microwaves are less than 1000w. Heat another minute if needed. Or heat slowly on stovetop.
Contains: Milk and Milk Products, Tree nuts and tree nut products other than coconut from the fruit of the palm
Ingredients: Chicken thighs, ginger garlic paste, cumin, Kashmiri chilli powder, butter, tomatoes, heavy cream, sugar, salt, malt vinegar
About your cook, Rani
Coming from an Indian Malay background I have grown up in a household where food connects the family and community. Everyone comes together at the table, and the richness of flavour warms the soul.
I am inspired by many chefs- Rick Stein for his appreciation of cooking techniques, garnered from watching home cooks in their kitchens; Yotam Ottolenghi for his use of vegetables and appreciation of culture; Nigella as she cooks a variety of food, loves everything, and sits to enjoy her efforts with family and friends.
I worked in foreign exchange for American Express for many years, but lived to cook at home and also for those who are less fortunate.
I like to share good home cooked meals with people, to allow them to try a different dish they may not have ordered in a restaurant and I look forward to sharing my passion with others.