Butter Chicken

Ingredients

240ml natural yogurt

1 Tsp lemon juice

2 tsp medium curry powder

2 tsp ground turmeric

1 tsp ground cumin

900g diced chicken

Butter sauce

60g butter

1 Tsp olive oil

1 medium onion, diced

3 cloves garlic, diced

1 Tsp freshly grated ginger

1/4 tsp ground cinnamon

200g diced tomatoes, canned or 2 medium-sized tomatoes diced

120ml chicken stock

120ml double cream 

2 Tsp gluten-free flour

Method

In a bowl, mix together the yogurt, lemon juice, curry powder, turmeric and cumin. Stir in the chicken pieces. Cover and refrigerate for a couple of hours, or up to a day. 

Melt the butter with the oil in a large pan over medium heat. Cook the onion until translucent. Add in garlic, ginger, and cinnamon. Continue to cook until onions are browned, stirring frequently. 

Add in tomatoes, and continue cooking for about 10 minutes. 

Add in the chicken with the yogurt marinade into the pan. Cook 5 minutes. Pour in stock and bring the mixture to a boil. Then lower the heat, and simmer for 15 minutes.

Stir in the cream, and continue to simmer for 10-15 minutes until chicken is fully cooked. Mix the gluten-free flour with a little water, and use to thicken the sauce. 

Season to taste. Serves 6.

Notes

This morning I read, "Butter chicken might just be the most famous curry export from India, wow-ing palates wherever it goes."  I'd never heard of it before. There are plenty of other curries I can name (Jalfrezi, Rogan Josh, Madras, Korma, Tikka, Tikka Masala) but 'butter chicken' would never have made the list. 

I do like fragrant spices, but I can't handle the hot ones. Chillies bring on migraines.  This means my version has omitted the chillies. they have been substituted with 2tsp of medium curry powder.  If you like heat, add it.

----

This freezes well.