Butter Chicken Curry is known for its rich, creamy texture and spicy tomato flavour. It is mixed with yoghurt to give it a mild taste.
This Butter Chicken curry, Rashieda’s Butter Chicken is even more special as we celebrate our South African heritage because we ran a competition amongst our team to get their family favourites. Rashieda is a Creditors Clerk at our head office in Cape Town.
Prep time 20 minutes
Cooking time 45 minutes
Serves 6
Ingredients
Directions
Ingredients
1kg boneless chicken breast, cubed
60ml (4 Tbsp) roasted masala curry powder
45ml (3 Tbsp) curry powder
5ml (1 tsp) turmeric
5ml (1 tsp) peri-peri powder
2 garlic cloves, chopped
1 x 400 g tin chopped tomatoes
2 chillies, chopped
500ml (2 cups) plain yogurt
125g butter
2 onions, chopped
125ml (1/2 cup) cream
250g mushrooms, chopped
Dhanya/coriander, to serve
Salt, to taste
Directions
Combine the chicken, all the spices, garlic, chopped tomatoes, chillies and yoghurt in a large mixing bowl and mix to combine. Place in the fridge for about an hour or overnight.
Heat a large pot on a medium heat with the butter and sauté the onions until soft and translucent, add the chicken mixture with all the sauce, stir and allow to cook for about 15 minutes.
Add the cream, mushrooms and seasoning to taste. Stir and allow to cook for another 15 minutes on a low heat. Chop and add coriander, reserving some for serving.
Once done, remove the pot from the heat and sprinkle the rest of the dhanya on top. And voila!
You can serve the butter chicken with basmati rice or rooti.
Enjoy!
Additional Notes
Marinating time: 1 hour
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