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Weeknight Butter Chicken
Weeknight Butter Chicken

Weeknight Butter Chicken

7 Review(s)
Cook Minutes 45 Min
Prep : 10 minutes Cook: 30-35 minutes
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Quick, easy and full of flavour – this great weeknight version is sure to have them coming back for more!

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What do I need ?
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4 Servings
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.
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
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How do I make it ?
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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.
Kraft Kitchen Tips!
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To reduce the fat content of this recipe you can swap the cream for tural unsweetened yoghurt. It adds creaminess but with less kilojoules.Make sure you add the yoghurt after you have removed the pan from the heat to avoid curdling.
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