Creamy Indian Butter Chicken

Big flavour, simple ingredients — the whole family will love it!

An easy Indian Butter Chicken recipe using the Angliss Meats Skinless Chicken Breasts (just $16.99kg!) and pantry staples. Creamy, mild, and perfect for a quick family dinner at home.

Ingredients

• 700g Skinless Chicken Breasts, cut into chunks
• 1 cup Plain Yoghurt (or Greek Yoghurt)
• 2 tsp Curry Powder
• 1 tsp Ground Cumin
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil or Butter
• 1 Brown Onion, finely chopped
• 2 Garlic Cloves, crushed
• 1 tbsp grated Ginger (or 1 tsp Ground Ginger)
• 400g can Tomato Puree or Crushed Tomatoes
• 1 cup Thickened Cream (or Coconut Cream for DF)
• 1 tbsp Tomato paste (optional, for extra flavour)
• Salt & Pepper, to taste
• Fresh Coriander, to serve (Optional)
• Red Onion, chopped to serve (Optional)

Method:

1. Marinate the chicken:
   In a bowl, mix yoghurt, curry powder, cumin, lemon juice, salt, and pepper. Add chicken pieces and stir to coat. Cover and refrigerate for 30 minutes (or longer if you can).
   
   
2. Cook the chicken:
   Heat oil or butter in a large pan over medium heat. Cook the chicken until browned on all sides, then set aside.
   
   
3. Make the sauce:
   In the same pan, add the onion, garlic, and ginger. Cook for 3–4 minutes until soft and fragrant.
   
   
4. Add tomatoes and cream:
   Stir in the tomato puree and tomato paste, then pour in the cream. Mix well and let it simmer for 5–10 minutes until thickened.
   
   
5. Combine and serve:
   Add the cooked chicken back into the sauce, stir to coat, and cook for another few minutes until everything is heated through.
   
   
6. Serve:
   Top with fresh coriander if you like, and serve with steamed rice or naan bread.

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