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Butter Chicken Recipe

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Butter Chicken
Your spice kit has a bag containing 1 x 10g butter chicken curry powder. This curry is a mild creamy curry with wonderful flavours, however, some people want a bit of heat. To make it spicier use more fresh chillis in the cooking process. Slimmingworld Note: Make this zero syns by leaving out sugar, butter and use natural yoghurt. Or use Alpro coconut milk for low syns. Weightwatchers Note: spice kit itself is zero smart points so just point fresh ingredients. Use Alpro almond or coconut milk for low points.
Ingredients
  • 500g Chicken
  • 2 Red Onions
  • 4 Garlic Cloves
  • 1.5 inch Root Ginger
  • 1 Chilli - Red seeds discarded
  • 1/2 pint Chicken Stock
  • 25g Butter
  • 10g Brown Sugar
  • 2 squirts Tomato Puree
  • 5 tablespoons Double Cream / Coconut Milk / Thick Natural Yoghurt
Instructions
If using a slow cooker preheat on low while you prepare the base. 1. To make onion paste - blend onions, garlic, chilli and ginger in food processor, or chop finely. 2. Cut each chicken thigh into 4 pieces or breasts into chunks. 3. Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added. Cook over a high heat until the meat is evenly browned. Lift the chicken out with a slotted spoon and transfer to a plate. 4. Add the butter to the pan and when melted add the onion paste. Cook on low to moderate heat until it’s just beginning to colour. This is a crucial step in making sure you have a great base – so cook on low heat for 8-10 minutes to ensure everything is cooked. Don’t let it burn or it will turn bitter. 5. Add Spiced with Love Butter Chicken Curry spice large sachet. Cook for 2 minutes. 6. Mix in the stock, sugar, tomato puree and a little salt to taste. Bring to the boil stirring. 7. .Add the chicken and stir through. 8. Reduce the heat on the stove top and simmer for 25 minutes stirring occasionally or you can put in preheated oven (180 degrees) for 40 minutes. If using a slow cooker press the chicken below the surface of the liquid. Cover and cook on low for 5-7 hours. 9. When ready to serve, stir in the yoghurt, coconut milk or cream (make sure the sauce isn’t bubbling or the cream/ yoghurt may split). Serve with toasted almond flakes and sprigs of coriander.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

Hello, World

print recipe
Butter Chicken
Your spice kit has a bag containing 1 x 10g butter chicken curry powder. This curry is a mild creamy curry with wonderful flavours, however, some people want a bit of heat. To make it spicier use more fresh chillis in the cooking process. Slimmingworld Note: Make this zero syns by leaving out sugar, butter and use natural yoghurt. Or use Alpro coconut milk for low syns. Weightwatchers Note: spice kit itself is zero smart points so just point fresh ingredients. Use Alpro almond or coconut milk for low points.
Ingredients
  • 500g Chicken
  • 2 Red Onions
  • 4 Garlic Cloves
  • 1.5 inch Root Ginger
  • 1 Chilli - Red seeds discarded
  • 1/2 pint Chicken Stock
  • 25g Butter
  • 10g Brown Sugar
  • 2 squirts Tomato Puree
  • 5 tablespoons Double Cream / Coconut Milk / Thick Natural Yoghurt
Instructions
If using a slow cooker preheat on low while you prepare the base. 1. To make onion paste - blend onions, garlic, chilli and ginger in food processor, or chop finely. 2. Cut each chicken thigh into 4 pieces or breasts into chunks. 3. Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added. Cook over a high heat until the meat is evenly browned. Lift the chicken out with a slotted spoon and transfer to a plate. 4. Add the butter to the pan and when melted add the onion paste. Cook on low to moderate heat until it’s just beginning to colour. This is a crucial step in making sure you have a great base – so cook on low heat for 8-10 minutes to ensure everything is cooked. Don’t let it burn or it will turn bitter. 5. Add Spiced with Love Butter Chicken Curry spice large sachet. Cook for 2 minutes. 6. Mix in the stock, sugar, tomato puree and a little salt to taste. Bring to the boil stirring. 7. .Add the chicken and stir through. 8. Reduce the heat on the stove top and simmer for 25 minutes stirring occasionally or you can put in preheated oven (180 degrees) for 40 minutes. If using a slow cooker press the chicken below the surface of the liquid. Cover and cook on low for 5-7 hours. 9. When ready to serve, stir in the yoghurt, coconut milk or cream (make sure the sauce isn’t bubbling or the cream/ yoghurt may split). Serve with toasted almond flakes and sprigs of coriander.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings
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