Butter chicken, for all its creamy decadence, is one of the quickest and easiest dishes to throw together is a hurry. I often make it in Ramadaan as there is seldom time to spare amidst additional prayers, earlier cooking time, time spent reciting the Quran and let’s face it, general tiredness. But it’s great to use any old time you need more hours in the day. This recipe is a time-saving staple that still delivers the same amazing depth of flavour of the traditional version.
I usually use fresh cream when making it but I find that dessert cream does the job as well. And it’s easier to keep on hand in the pantry than fresh cream. You can even swop it out for yoghurt for a slightly healthier version.
1 tbsp butter
1 large onion sliced
2 tsp whole cumin
500g Chicken breast cubed
1 tsp crushed chillies
1 tbsp garlic n ginger
1 tsp paprika
5ml black pepper
50g tomato paste
2 tbsp peri-peri or chilli sauce
1 cup yoghurt for healthy or fresh cream for decadent
handful chopped coriander
Heat oil and butter on medium heat. Add cumin and sizzle. Add onion and braise onion till soft and just starting to brown. Add chicken and spices and stir about till chicken is firm and cooked. Add tomato paste and braise a bit in the pan. Then add the cream or yogurt. Heat through till it starts bubbling. Don’t overcook as it will split. Add chopped coriander and serve.