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  3. Butter Chicken Curry
  1. Recipes

Butter Chicken Curry

The classic Indian dish.

Butter Chicken Curry

Ingredients

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For the butter chicken curry:

  • Vegetable oil 30 ml
  • Onion 500 g
  • Knorr Professional Ginger Puree 750g 10 g
  • Knorr Professional Garlic Puree 750g 10 g
  • Knorr Patak's Butter Chicken Paste 1.1kg 300 g
  • Tinned tomatoes 400 g
  • Chicken Thigh, skinless & boneless 1000 g
  • Meadowland Double 1L 200 g
  • Meadowland Professional 250g 100 g
  • Water cold 400 ml
  • Honey 20 g

Preparation

  1. For the butter chicken curry:

    • Heat the oil in the pan, add the garlic, ginger and onions cook until the onions are soft and golden brown in colour.
    • Add the KNORR PATAK’s butter chicken paste and 200ml water. Cook on a medium heat until the water has evaporates and there is a little oil separation on the side of the pan.
    • Add the chopped tomatoes, cook for 3-4 minutes and blend until smooth.
    • Add the chicken and cook until sealed
    • Add 200ml water and simmer until the chicken is thoroughly cooked
    • Stir in the butter and MEADOWLAND professional. Simmer for 2-3 minutes and serve.

Ingredients

−
+

Preparation