Butter Chicken | Indian Spice Company

BUTTER CHICKEN (OR PANNER/TOFU)

Butter Chicken is a rich and indulgent dish that was created in the back streets of Old Delhi.

Recently it has been part of a court case where rival restaurants claim that they invented it. All that matters here is that it is an incredibly tasty dish that you can make in next to no time.

SERVES 4 | 50 MINUTES

INGREDIENTS

3 or 4 chicken breasts cut, into 2cm chunks

2 onions, finely diced

5 garlic cloves, crushed

6cm ginger, peeled and finely diced or grated

1 red or green chilli, finely chopped

1 green or red pepper

1 x 400g tin of finely chopped tomatoes

2 tbsp tomato purée

1 tbsp Butter Chicken spice blend

METHOD

Add oil to a large saucepan and fry the onions over a medium heat for 15 minutes, until soft and brown.

At the same time, in a medium frying pan, brown the chicken in a splash of oil over a medium heat, turning regularly. Drain onto a plate lined with kitchen towel.

Add the garlic, ginger, green chilli and spice blend to the onions and cook for 1 minute. Add the pepper and cook for a further minute.

Add the tomatoes, tomato purée and chicken to the pan. Half fill the tin with water and add that to the pan too.

Cook on a high heat stirring regularly for 5 minutes and then turn the heat down to simmer until the sauce is reduced and the chicken is cooked through. The sauce should be perfect for dipping your bread into.

Serve with fluffy white rice or breads.

SERVES 4 | 45 MINUTES

INGREDIENTS

500g paneer or tofu cut into 2 cm chunks

2 tbsp unsalted butter or plant alternative

2 onions, finely diced

1 tbsp tomato purée

1 x 400g tin chopped tomatoes

50ml double cream or plant alternative

1 ½ tbsp Butter Chicken spice blend

Coriander leaves (to serve)

METHOD

In a medium saucepan melt the butter in 2 tbsp of oil over a medium heat, add the onions and fry for 15 minutes.

At the same time, in a medium frying pan add a splash of oil over a medium-high heat, cook the paneer or tofu until golden brown, turning regularly. Drain onto a plate lined with kitchen towel.

After the onions have started to soften and brown, add the spice blend and stir for 1 minute. Then add the tomato purée, stir well, and add the tinned tomatoes. Bring to the boil, turn the heat to low and simmer for 10 minutes.

After the sauce has thickened add the cream and cook for 5 minutes. Then add the paneer or tofu and cook for a further 5 minutes.

Drizzle with more cream (if you want), scatter with coriander leaves and serve with rice or breads.

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