Butter Chicken Curry Recipe - Using Curry Paste - Mudgeeraba Spices and Curry Blends

Butter Chicken Curry Recipe – Using Curry Paste

Butter Chicken is a creamy tandoori dish traditionally cooked with chicken, it is a family favourite and crowd pleaser. Curry paste is handy for those a little short on time, there is no sacrifice in flavour or quality and you can expect lots of happy smiles and full tummies after dinner.

Our curry paste is made with the ground spices from the Butter chicken Curry Masala product and we’ve added the ginger, onion and garlic along with oil, water, vinegar and a little cilantro for a some extra fabulous!

Ingredients

Total Time: 15-20 minutes
Cook Time: 10-15 minutes
Prep Time: 5 minutes
Makes: 2-4 serves

Ingredients:
1 tablespoon Mudgeeraba Spices and Curry Blends Butter Chicken Curry Paste
500g boneless chicken thigh fillets, diced into 1-2 inch chunks
1/4 cup full cream sour cream or plain Greek yoghurt
1/2 cup tomato paste
1/2 teaspoon sea salt
1/2 cup full or light coconut cream

To Serve:
Naan or roti bread of your choice
Rice of your choice
Fresh lime juice
Fresh coriander leaves

Directions

Add the Butter Chicken Curry Paste to a large frying pan over a high heat. Stir for a few
minutes. Add the diced chicken thighs and stir until the chicken is coated.

Add the remaining ingredients and enough water to your liking.
Bring the curry to a boil for a few minutes and then reduce the heat to a low simmer until the
chicken is opaque in colour and cooked through.

Serve with naan bread, rice, fresh lime juice and fresh coriander.
Consume immediately.

Recipe also available in our FREE Ebook “Dinner Party – Winter Warm Up”

Recipes