EASY INDIAN BUTTER CHICKEN

EASY INDIAN BUTTER CHICKEN

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

Made with Passata

Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h 20 min (COOK TIME: 30 min / PREP TIME: 40 min / PASSIVE TIME: 10 min)

cooking sketch Easy

6 People

Ingredients

  • 500 g Mutti Passata
  • 3 tablespoons butter
  • 800 g chicken breast
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger root
  • 2 teaspoons curry
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 250 ml coconut milk
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh parsley
  • 200 g cooked basmati rice
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EASY INDIAN BUTTER CHICKEN: Method

  1. Melt the butter in a large skillet and add the garlic.
  2. Cook for 1 minute, add ginger, all the other spices and salt. Cook about 3 minutes. If needed, add a tablespoon of water.
  3. Add the passata and 60ml of water.
  4. Add the chicken thighs and mix well. Cook for about 20 minutes.
  5. Stir in the coconut milk and allow the sauce to reduce a little. Taste and see if you need to add a little bit more salt.
  6. Serve warm over basmati rice with chopped parsley and mint.

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Also made with: Passata


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