Mudgeeraba Spices
Butter Chicken Curry Recipe – Using Curry Paste
Butter Chicken is a creamy tandoori dish traditionally cooked with chicken, it is a family favourite and crowd pleaser. Curry paste is handy for those a little short on time, there is no sacrifice in flavour or quality and you can expect lots of happy smiles and full tummies after dinner. Our curry paste is made with the ground spices from the Butter chicken Curry Masala product and we’ve added the ginger, onion and garlic along with oil, water, vinegar and a little cilantro for a some extra fabulous!
Ingredients
Total Time: 15-20 minutes Cook Time: 10-15 minutes Prep Time: 5 minutes Makes: 2-4 servesIngredients:1 tablespoon Mudgeeraba Spices and Curry Blends Butter Chicken Curry Paste 500g boneless chicken thigh fillets, diced into 1-2 inch chunks 1/4 cup full cream sour cream or plain Greek yoghurt 1/2 cup tomato paste 1/2 teaspoon sea salt 1/2 cup full or light coconut creamTo Serve:Naan or roti bread of your choice Rice of your choice Fresh lime juice Fresh coriander leavesMethod
Add the Butter Chicken Curry Paste to a large frying pan over a high heat. Stir for a few minutes. Add the diced chicken thighs and stir until the chicken is coated. Add the remaining ingredients and enough water to your liking. Bring the curry to a boil for a few minutes and then reduce the heat to a low simmer until the chicken is opaque in colour and cooked through. Serve with naan bread, rice, fresh lime juice and fresh coriander. Consume immediately. Recipe also available in our FREE Ebook "Dinner Party - Winter Warm Up"More recipes to try
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Mudgeeraba Spices