Name: Chicken curry with mango chutney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Butter chicken; 1.5 kilogram chicken, segmented; 1/3 cup tandoori paste; 1/3 cup ghee; 1/4 cup tomato paste; 1 2cm piece ginger, peeled, grated; 1 long green chilli, finely sliced; 1 teaspoon garam masala; 1 teaspoon cumin; 1 teaspoon sugar; 1 cup water; 300 millilitre carton cream; 1 lemon, juice; naan, mango chutney, lemon cheeks, to serve

Chicken curry with mango chutney

Cooking chicken on the bone creates a richer-flavoured sauce and keeps chicken moist. This butter chicken recipe is brought to you by Australian Table

Serves 4

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

Butter chicken

1.5 kilogram chicken, segmented

1/3 cup tandoori paste

1/3 cup ghee

1/4 cup tomato paste

1 2cm piece ginger, peeled, grated

1 long green chilli, finely sliced

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon sugar

1 cup water

300 millilitre carton cream

1 lemon, juice

naan, mango chutney, lemon cheeks, to serve

Method

Butter chicken

1.In a large bowl, combine chicken and tandoori paste; marinate 30 minutes or overnight.

2.In a large, heavy-based saucepan, heat ghee on medium. Cook chicken 4-5 minutes, turning frequently to seal well; remove from pan.

3.Using same pan, add tomato paste, ginger, chilli, spices and sugar. Cook, stirring, 1-2 minutes.

4.Mix in water, then cream. Bring to simmer on medium. Return chicken to sauce; simmer 15-20 minutes, until chicken is cooked through.

5.Stir juice through; season to taste. Serve with naan, mango chutney and lemon cheeks.

Cooking chicken on the bone creates a richer-flavoured sauce and keeps chicken moist. Cut a whole chicken into drumsticks, thighs and halved breast on the bone to make 8 pieces, or use 8 chicken thigh cutlets or drumsticks.
Note

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Ingredients

Method

Butter chicken

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