This is curry is similar to a classic butter chicken but with a touch more spice. Marinating it in yogurt ensures the chicken stays tender and flavoursome, too.
If you're a lover of butter chicken, you'll love this chicken makhani recipe which is very similar - but a touch spicier!
It's made up of onion, garlic, ginger, red chilli, tomato puree, lots of spices (such as fenugreek, cumin, turmeric, paprika and garam masala) and a splash of double cream to give it a luscious and indulgent finish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
443
Ingredients
700g
chicken breasts, cut into 3-4cm chunks
50g
butter
1
large onion, finely chopped
2
garlic cloves, crushed
71/2
cm piece fresh ginger, grated
1
red chilli, deseeded and finely chopped
1Tbsp.
tomato puree
1tsp.
ground fenugreek
1tsp.
ground cumin
1tsp.
ground turmeric
1/2tsp.
smoked paprika
1/2tsp.
mild chilli powder
1/2tsp.
garam masala
680g
jar passata
3-4 tbsp double cream
small handful coriander, to garnish
For the marinade
1Tbsp.
vegetable oil
100g
natural yogurt
2
garlic cloves, crushed
3
cm piece fresh ginger, grated
1Tbsp.
lemon juice
1tsp.
ground cumin
1tsp.
ground coriander
1tsp.
ground turmeric
1/2tsp.
hot chilli powder
You will also need
4 wooden or metal skewers
Directions
Step 1
Put the chicken in a non-metallic bowl with the marinade ingredients and a pinch of salt and pepper, combine well, then cover and leave in the fridge for at least 1hr, or up to 12hr. If using wooden skewers, soak in warm water for 20min.
Step 2
To make the sauce, melt the butter in a large frying pan and add the onion with a pinch of salt, to help it soften. Cook for 15min over a low-medium heat, until the onion is completely soft and golden brown. Add the garlic, ginger, chilli and tomato purée and cook for 2min, then add the ground spices (reserving ½ tsp garam masala) and cook for a further 1min. Pour over the passata, 200ml water and season generously, bring to the boil then reduce to a simmer for 30min, until slightly thickened.
Step 3
Meanwhile, preheat the grill to high. Once the sauce is nearly ready, thread the chicken on to the pre-soaked skewers (or metal skewers) and place on a shallow roasting tray lined with foil, making sure they are not too close together. Grill for 10-12min (on the highest shelf, closest to the grill bars), turning halfway, until the edges are charred and the chicken is cooked through.
Step 4
Stir the double cream and reserved garam masala through the sauce, then divide among 4 dishes. Top each with a chicken skewer and sprinkle with coriander. Serve with rice or warm naan breads, if you like.
This recipe is easily adaptable if you're vegetarian by swapping the chicken for cauliflower or halloumi. This will reduce the grilling time, too.
For more curry recipes, take a look at our gallery which includes so many great recipes for your next fake away.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
