Anchor Butter Chicken
Butter chicken is always a family favourite. Our version is made rich and creamy with Anchor UHT Cream. Keep it in the pantry for whenever you need a curry in a hurry. Quick and easy to make, this recipe will hit the spot on curry night.
500g boneless, skinless chicken thighs, diced
1 onion, diced finely
1 thumb-size piece ginger, peeled and minced
3 large cloves garlic, minced
2 tablespoons butter chicken paste
250ml Anchor UHT Cream
300ml tomato passata
30g Anchor butter
Coriander for garnish
Roti or naan breads
- Heat a tablespoon of olive oil in a large frypan on a medium heat. Add the chicken and cook until browned all over, then remove from the pan and set aside. Add the onion to the pan and sauté for 5-6 minutes until soft. Add the minced ginger and garlic and cook for 1-2 minutes.
- Return the chicken to the pan and add the butter chicken paste. Mix until well combined and cook for a further 2-3 mins.
- Pour in the Anchor UHT cream and add the tomato passata and butter and stir through until well combined.
- Simmer for 10 minutes to make sure the chicken is cooked through.