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Butter Chicken
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Butter Chicken

It’s the marinating that makes the big difference with this popular Indian dish – tenderising the chicken and infusing it with the Indian flavours.

Makes 4-6
Prep Time 15 minutes plus 8 hours mariting
Cook Time 25 minutes
Ingredients
405 g can Wattie's Creamy Butter Chicken Curry Sauce
6 Tegel chicken leg and thigh portions, skin removed
1 medium onion, peeled and quartered
1 cup unsweetened nanatural yoghurt
1 tsp garam masala
1 tsp ground ginger
½ cup cream
1 Tbsp chopped fresh coriander

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Cut the chicken portions in half. Slash each portion through to the bone in three places. Place in one layer in a non-metallic dish.
Step 2
In a food processor, process the onion, yoghurt and spices. Pour over the chicken and turn to coat evenly. Cover and refrigerate for at least one hour or up to 8 hours. (The longer you can leave the chicken to marinate, the sweeter and intense the flavour will be).
Step 3
Remove the chicken from the marinade, brush off any excess.
Step 4
Bake at the top of the oven on a foil-lined tray at 230°C for 20-25 mintues until well browned and cooked.
Step 5
While the chicken is cooking heat the Wattie's Creamy Butter Chicken Curry Sauce, adding the cream if wished. Serve the chicken pieces coated with the sauce and garnished with coriander.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
405 g can Wattie's Creamy Butter Chicken Curry Sauce
6 Tegel chicken leg and thigh portions, skin removed
1 medium onion, peeled and quartered
1 cup unsweetened nanatural yoghurt
1 tsp garam masala
1 tsp ground ginger
½ cup cream
1 Tbsp chopped fresh coriander
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