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Kashmiri Butter Chicken


Serves 4

55 mins

352 Kcals/portion

Fat 16g (6.8g sat)
per portion

 Suitable for freezing


Sunflower oil 1 tbsp

Chicken thighs 1kg (2¼lb) or 6, skinned, boned, meat cut into chunks

Butter 25g (1oz)

Onion 1, peeled, quartered and finely chopped

Garlic 2 cloves, peeled and finely chopped

Root ginger 2.5cm (1in) piece, peeled and finely chopped

Korma (mild) curry paste

4 tbsp

Plain flour 1 tbsp

Tomato purée 1 tbsp

Plain yogurt 150g (5oz)

Chicken stock 200ml (7fl oz)

Salt and freshly ground black pepper

Pilau rice to serve (optional)

Chopped coriander and flaked almonds to garnish (optional)


1 Heat the oil in a large lidded frying pan over a medium-high heat and add the cubed chicken. Fry for about 5 minutes, stirring occasionally, until the chicken is lightly browned.

2 Push the chicken to one side of the pan, then add the butter, onion, garlic and ginger and cook for about 3 minutes until softened. Stir in the curry paste and cook for a further 2 minutes.

3 Mix the flour and tomato purée into the yogurt, reduce the heat, then stir into the frying pan. Gradually mix in the stock and season with salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.

4 Serve the chicken on a bed of rice and garnish, if liked, with coriander and toasted flaked almonds.

A Fantastic Food For Less recipe

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Kashmiri Butter Chicken recipe


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