Sit around the dining table and have an Indian butter chicken feast. Creamy, spicy and oh-so tasty, there is nothing not to love in this recipe. The kiddies will certainly enjoy it too. Go easy on the spice for little mouths.
Serves 6
Cooking time: 45 mins
What You’ll Need:
- 225g Kerrygold butter
- 1 onion, finely chopped
- 1tbsp crushed garlic
- 1 tin tomato pulp
- 710ml double cream
- 2tsp salt
- 1tsp cayenne pepper
- 1tsp garam masala
- 680g skinless, boneless chicken breast, cut into bite-sized chunks
- 2tbsp vegetable oil
- 2tbsp tandoori masala
What To Do:
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Melt a few tablespoons of the Kerrygold butter in a heavy-based pan over a medium heat. Stir in the onion and garlic, and cook slowly until the onion caramelises to a dark brown (it should take about 15 minutes).
- Meanwhile, melt the remaining Kerrygold butter in a separate saucepan over a medium-high heat, along with the tinned tomatoes, cream, salt, cayenne pepper and garam masala. Bring all these ingredients to a simmer, then reduce the heat to medium-low, cover, and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end of the 30 minutes.
- While this sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread out evenly onto a baking sheet.
- Bake the chicken cubes in the oven for 12 to 15 minutes. When cooked through, add the chicken to the sauce and simmer for five minutes before serving.
Recipe from Kerrygold 30 Best Loved Recipes cookbook. For more information see www.facebook.com/KerrygoldUK
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