Butter Chicken (Take Away Style)
A beloved Butter Chicken recipe, echoing the classic takeaway style with perfect balance of spice and sweetness.
Equipment
- skillet
- blender
Ingredients
- 100 g Tit-illating Tandoori Paste https://pepperandme.co.nz/products/titillating-tandoori?recipe_id=1545349
- 4 large Chicken thighs, boneless and skinless
- 300 g tomato passata
- 1 tablespoon Ding Dong Sauce https://pepperandme.co.nz/products/wing-a-ling-a-ding-ding?recipe_id=1545349
- 2 tablespoon Tomato Paste
- 1 cup cream
- 2 teaspoon sugar
- 2 onions, very finely diced or blended
- 2 tablespoon Butter or ghee
- 1 teaspoon Whatevz Mum https://pepperandme.co.nz/products/whatevz-mum-fine-salt?recipe_id=1545349
Instructions
- Slice the Chicken thigh and if possible marinade in the Tandoori paste overnight, or a few hours before its time to cook.
- Cook off the diced onions in the butter or ghee, until translucent and well cooked.
- Crank the heat up and add the chicken thigh that's coated in the Tandoori paste. Sear quickly for 30 seconds on each side.
- Turn back down to a medium heat and add the tomato paste and puree, the sugar, chipotle and a few grinds of the Whatevz Mum or Chipotle Lime seasoning to taste.
- Once the tomato and chicken mixture starts to simmer, add the cream. Stir to mix, and reduce gently for about 15 minutes until the chicken is tender and the sauce is thick and creamy.
- Serve with rice and fresh coriander leaves if desired.
Notes
This recipe balances chili and sugar effectively, making it akin to takeaway Butter Chicken.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 37gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 70mgIron: 3mg
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