BUTTER CHICKEN

This is our take on Makhani sauce for a Wyndhams Butter Chicken using our Boneless Tikka Chicken Thighs. An easy guide to a delicious curry! We like to serve ours with steamed basmati rice and roti!

Ingredients (Serves 4 - 6)

• 8 Wyndham’s Boneless Tikka Chicken Thighs 

• 2 tbsp butter

• 1 tbsp neutral oil (sunflower or vegetable)

• 3 cloves garlic, crushed

• 1-inch piece fresh ginger, grated

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• 1 tsp chilli powder (adjust to taste)

• 800g tin good quality chopped tomatoes 

• 1 tsp sugar 

• 100ml double cream 

• Salt, to taste

• Fresh coriander leaves, pomegranate seeds and ginger matchsticks, for garnish

Top tip: if you’d like a silky smooth sauce – blend your chopped tomatoes before cooking!

Method:

• Grill the chicken thighs on a high heat for 10-15 minutes until charred and blistered, and set aside whilst you make the sauce

• In a large pan, heat the butter and oil over medium heat. Gently fry the garlic, ginger, and spices (garam masala, cumin, coriander, turmeric, and chilli powder). Cook for 1–2 minutes until fragrant.

• Pour in the chopped tomatoes, a pinch of salt and sugar. Simmer gently for 25-30 minutes until thickened, deepened in colour and slightly reduced. 

• Stir in the cream and season with salt to taste.

• Add your cooked chicken pieces to the sauce and let everything simmer together for a few minutes so the flavours meld. Garnish with fresh coriander, pomegranate seeds, ginger matchsticks and a swirl of cream (optional).