Name: Weeknight Butter Chicken
Prep time: 10 min
Cook time: 35 min
Yield: Makes 4
Cuisine: Indian
Ingredients: 750 g chicken thigh cutlets, skin removed; 1 onion, chopped; 1 clove garlic, crushed; ½ tsp cumin; ½ tsp ground coriander; 1 Tbsp tomato paste; 535 g can Wattie's Just Add Butter Chicken Simmer Sauce; ¼ cup cream; 1 handful fresh coriander leaves to garnish

Quick, easy and full of flavour – this great weeknight version is sure to have them coming back for more!

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

Makes 4

Prep Time 10 minutes

Cook Time 30-35 minutes

Easy

Ingredients

750 g chicken thigh cutlets, skin removed

1 onion, chopped

1 clove garlic, crushed

½ tsp cumin

½ tsp ground coriander

1 Tbsp tomato paste

535 g can Wattie's Just Add Butter Chicken Simmer Sauce

¼ cup cream

1 handful fresh coriander leaves to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

Method

Step 1

1. Heat a dash of oil in a frying pan. Add the chicken thigh cutlets and cook over a high heat until they start to colour. Remove the chicken from the pan and set aside.

Step 2

2. Reduce the heat and add a little extra oil if necessary. Add the onion and garlic to the pan and cook until the onions begin to soften. Add the cumin and coriander and tomato paste, stir and cook for a further minute. Return the chicken back into the pan.

Step 3

3. Pour over Wattie's Just Add Butter Chicken Simmer Sauce. Allow the sauce to come to the boil. Reduce heat. Cover. Simmer for 20 minutes. Remove the lid and increase the heat and continue cooking a further 10-15 minutes, until chicken is cooked and the sauce has reduced by a quarter.

Step 4

4. Remove from the heat. Stir through cream - do not allow the sauce to boil to avoid curdling. Garnish with fresh coriander leaves and serve over rice.