Ingredients
Scale
- 50g butter chicken curry mix
- 1.5 kg chicken pieces (bone-in)
- 2 tbsp coconut oil or vegetable oil
- 50g diced butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 2 x 400g tins chopped tomatoes
- 400ml coconut cream
- Fresh coriander leaves (optional, for garnish)
Instructions
- Toss chicken pieces with butter chicken curry mix. Cover and refrigerate for a few hours or overnight if possible.
- Heat oil in a large pan over medium heat. Add chopped onion and garlic; cook until softened and translucent.
- Add marinated chicken and cook until sealed on all sides.
- Stir in chopped tomatoes, coconut cream, and chicken stock. Bring to a gentle simmer.
- Cook for 20–30 minutes until chicken is tender and cooked through.
- Add diced butter and stir until melted and incorporated.
- Adjust seasoning with salt and pepper to taste.
- Garnish with fresh coriander and serve with basmati rice and preferred sides.
Notes
- Marinating overnight enhances flavor.
- For a thicker sauce, simmer uncovered for the last 5–10 minutes.
- Pairs well with basmati rice, brinjal pickle, and pappadums.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Simmer
- Cuisine: Indian-Inspired