[feast_advanced_jump_to] I have a crockpot butter chicken recipe on the site that I use quite a lot, but I wanted to share with you this quicker version that (after a little bit of marinading time) can be on the table in 30 minutes. Just as rich and creamy as the slow-cooker version, it’s one of those curries that the whole family absolutely loves.
Marinate chicken chunks in a mixture of yogurt, lemon juice, garlic and spices (see full list in recipe card) for 1 hour.Blend onion, garlic and ginger in a food processor until smooth, then fry the mixture in butter and oil until starting to brown at the edges.Add in the marinated chicken and cook for a few minutes to seal, then add in garam masala, curry powder, paprika and cinnamon. Stir to coat the chicken and fry for a couple of minutes.Add in stock, passata, tomato puree, sugar and cardamom. Simmer for 15 minutes, then stir through cream. Heat through and serve.
Plenty of sauce to mop up with some garlic naan breads! This is a very rich dish, so I tend to serve with with simple boiled rice.
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