EASY INDIAN BUTTER CHICKEN

A colourful combination of tasty ingredients and garnishes make these easy-to-prepare meals even more enticing

INGREDIENTS

FOR THE CHICKEN:

• 45ml butter
• 1 onion, peeled and diced
• 2 garlic cloves, crushed
• 15ml fresh ginger, grated
• 600g boneless chicken thigh pieces
• 15ml mild or medium curry powder
• 410g tin crushed tomatoes
• 410g tin tomato soup
• 150ml fresh cream
• salt and freshly ground black pepper
• 10g fresh coriander leaves

FOR THE MANGO CHUTNEY:

• 250g thick plain yoghurt
• 5ml fresh ginger, finely grated
• 1ml ground ginger
• 1ml cayenne pepper
• 1 mango or 1 tin mangoes, drained
• and chopped
• 1 red chilli, sliced (optional)

FOR THE ROASTED TOMATO RAITA:

• 250g assorted cherry tomatoes, halved
• 10ml olive oil
• salt and freshly ground black pepper
• ½ red onion, peeled and diced
• 10ml red wine vinegar
• 1 red chilli, finely chopped
• 20g fresh coriander leaves, roughly chopped

TO SERVE:

• fresh coriander
• naan bread

METHOD

1. To make the mango chutney: combine all the ingredients and chill in the fridge.
2. To make the roasted tomato raita: preheat the oven to 180°C.
3. Place the tomatoes on a baking tray and drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 8–10 minutes and remove from the oven.
4. Mix the remaining ingredients together in a bowl. Add the tomatoes, mix well and let stand for at least 10 minutes before serving.
5. To make the butter chicken: heat the butter in a pan and gently fry the onion for 3 minutes. Add the garlic and ginger and cook for 1 minute.
6. Increase the heat and add the chicken and curry powder and fry for 3–4 minutes, until golden.
7. Stir in the crushed tomatoes and cook for 5–7 minutes. Add the soup and cream and simmer for a further 5 minutes.
8. Season and garnish with coriander leaves before serving with the mango chutney, roasted tomato raita and naan bread.

(Serves 6)

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