Ingredients

  • 50g Kerrygold Pure Irish Salted Butter
  • 2 onions, minced
  • 2 tsp crushed garlic
  • 2 tsp minced root ginger
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp chilli powder
  • ¼ tsp ground turmeric
  • 1 tbsp tomato purée
  • 1 large ripe tomato,peeled, seeded and diced
  • 225ml (1 cup) milk
  • 4 skinless boneless chicken breasts, cut into bite-sized pieces
  • 1 tsp garam masala
  • 3 tbsp cream
  • salt and freshly ground black pepper
  • fragrant basmati rice and fresh coriander leaves, to serve
Print recipe

Directions

Much of the unique flavour of this curry depends on using the best quality butter and chicken breast for the best flavour. If you don’t want to use cream try the same amount of natural plain yoghurt instead.
  1. Heat the butter  in a large heavy-based  pan with a lid. Add the onions and cook for 10 minutes  until golden brown. Add the ginger, garlic, coriander, curry powder,  chilli powder, turmeric and one teaspoon of salt. Sauté for 1 minute until fragrant.
  2. Stir the tomato purée  into the onion mixture with the fresh tomato and cook for another 3-4 minutes until thickened  and bubbling.
  3. Stir in the milk and then add the chicken. Cover, reduce the heat and simmer gently for 8-10 minutes until the chicken is almost cooked through but still soft.
  4. Remove the lid and reduce  the liquid for a minute or two. Stir in the garam  masala with the cream and season to taste. Bring to a simmer but do not allow to boil.
  5. To serve, arrange the butter chicken masala on warmed  plates with the fragrant basmati rice and scatter over the coriander leaves.
 

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