Jen’s Butter Chicken

  • 1 h 0 m
  • 6 servings
  • Easy

This recipe is so very simple, and so VERY delicious.  Not too spicy, not too difficult.

  • 2 medium onions, peeled and sliced
  • 50g butter (25g & 25g)
  • 3 cloves of garlic, peeled and crushed
  • 2cm of peeled, and grated fresh ginger
  • 2 tablespoons of garam masala
  • 4 chicken breasts, sliced into small chunks
  • 450ml of tomato passata
  • 250g of spinach
  • Salt
  • 25g fresh Coriander
  • 100ml of cream

Step 1

Melt 25g of the butter in your large pot.


Step 2

Add the onion and cook over a medium heat, stirring occasionally until the onion has softened and slightly coloured.


Step 3

Add the chicken and cook until the chicken changes colour as it cooks.


Step 4

Once the raw colour has gone from the chicken, add the garam masala and cook again for about 2 minutes.


Step 5

Add the passata and cook over a gentle heat for about 20 minutes, with no lid on.


Step 6

Add the salt to taste, the spinach, the coriander, the other 25g of butter and the cream.

Cook for a further 5 minutes, until the spinach is cooked through.

 


Step 7

Serve piping hot with some rice and garlicky naan breads.

Divine.


Step 1

Melt 25g of the butter in your large pot.

Step 2

Add the onion and cook over a medium heat, stirring occasionally until the onion has softened and slightly coloured.

Step 3

Add the chicken and cook until the chicken changes colour as it cooks.

Step 4

Once the raw colour has gone from the chicken, add the garam masala and cook again for about 2 minutes.

Step 5

Add the passata and cook over a gentle heat for about 20 minutes, with no lid on.

Step 6

Add the salt to taste, the spinach, the coriander, the other 25g of butter and the cream.

Cook for a further 5 minutes, until the spinach is cooked through.

 

Step 7

Serve piping hot with some rice and garlicky naan breads.

Divine.

Don't feel like cooking or baking? Visit our shop or email me at info@jenskitchen.ie.

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