Butter Chicken Curry
The classic Indian dish.
Poultry
Main courses
Ingredients
Butter Chicken Curry
−
+
€0.0
For the butter chicken curry:
Vegetable oil
/ml
30.0 ml
0%
Onion
/g
500.0 g
0%
Knorr Professional Ginger Puree 750g
/g
10.0 g
0%
Knorr Professional Garlic Puree 750g
/g
10.0 g
0%
Knorr Patak's Butter Chicken Paste 1.1kg
/g
300.0 g
0%
Tinned tomatoes
/g
400.0 g
0%
Chicken Thigh, skinless & boneless
/g
1000.0 g
0%
Double cream
/ml
200.0 ml
0%
Meadowland Professional 250g
/g
100.0 g
0%
Water cold
/ml
400.0 ml
0%
Honey
/g
20.0 g
0%
/
For the butter chicken curry:
-
Vegetable oil 30.0 ml
-
Onion 500.0 g
-
Tinned tomatoes 400.0 g
-
Chicken Thigh, skinless & boneless 1000.0 g
-
Double cream 200.0 ml
-
Meadowland Professional 250g 100.0 g
-
Water cold 400.0 ml
-
Honey 20.0 g
Preparation
-
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 butter. Simmer for 2-3 minutes and serve.
