Red Butter Chicken

Here’s a cool and creamy chicken curry. I like to team it with dahl, bahji’s and raita.

 Prep

  1. Finely dice the onion and crush the garlic. Grate the ginger. Assemble your spices.
  2. If using chicken breasts, cut them into bite sized cubes. Now, wash your hands thoroughly and put aside the knife and board you used for the meat to wash/ scrub in the hottest water later.

Cook

  1. Melt the butter on low heat in a large casserole or saucepan. Add the onion, garlic, ginger and a pinch of salt. Cook gently, stirring for 2 minutes or until translucent, not coloured. Add all the spices. Stir for a further 2 minutes or until the onion is softened.
  2. Add the passata, puree, vinegar and stir. Increase the heat to bring the mix to a boil. Now, reduce the heat and let the sauce barely simmer on low heat for 10 minutes.
  3. Add the chicken chunks. Stir to coat. Add the cream and yoghurt. Reduce the heat again and cook at a very gently simmer for 10 minutes or until the meat is cooked all through. Test a large piece by cutting into it with a sharp knife. It must be white all the way through – with no trace of pink. Stir in some of the fresh coriander. Remove and serve. Or leave to cool then cover and chill overnight.

Plate

  1. Serve on a bowl of cooked basmati rice or on a plate surrounding a rice tower. Enjoy with mango chutney, naan breads and raita.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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