Skip to Content

Opening Hours

Today7.30am - 8.30pm
Wednesday7.30am - 8.30pm
Thursday7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm


30-minute butter chicken

Serves   4
Prep time: 15 mins
Cooking time: 25 mins

Make this takeaway classic so quickly you need never head for the Indian restaurant again.

  • Curry
  • Indian
  • Chicken
  • Dinner
30minutebutterchicken

Ingredients

Method

Ingredients

  • 6-8 boneless, skinless chicken thighs, chopped into 5cm chunks
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons paprika
  • 2 teaspoons garam masala
  • ¼ teaspoon chilli flakes
  • ½ cup tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • ¾ cup cream
  • Fresh chopped coriander

Method

  1. Heat a dash of oil in a frying pan and brown the chicken chunks. Set aside.
  2. Pan-fry the onion, garlic and ginger for 3-4 minutes over a medium heat until softened. Add the spices and stir fry for a further 1-2 minutes until fragrant.
  3. Add the tomato paste, sugar and lemon juice, return the chicken pieces to the pan and stir to combine.
  4. Stir in the cream and ¼ cup water and simmer, partially covered, for 10-15 minutes until the chicken is cooked.
  5. Season and serve over hot steaming rice, garnished with coriander.

REAL tips:

Chicken thigh cutlets are generally cheaper - just cut the meat off the bone.

Browning the chicken first adds flavour.