Saffron House · Main dishes

House butter chicken

Name: House butter chicken
Total time: 50 min
Yield: 2 servings
Ingredients: 300 g Chicken breast; 300 g Canned crushed tomatoes; 1 whole Onion; 15 g Fresh ginger; 3 cloves Garlic; 25 g Butter; 80 ml Cream; 1.5 tsp Garam masala; 0.5 tsp Ground cumin; 1 tsp Paprika; 1 tbsp Olive oil; 0.5 tsp Salt

A mild tomato-and-ginger chicken curry, built from whole pantry spices and finished with cream and butter.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Chicken breast300 g
Canned crushed tomatoes300 g
Onion1 whole
Fresh ginger15 g
Garlic3 cloves
Butter25 g
Cream80 ml
Garam masala1.5 tsp
Ground cumin0.5 tsp
Paprika1 tsp
Olive oil1 tbsp
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Check spice blends for other allergens.

Method

Prepare the aromatics

Dice onion, grate peeled ginger and mince garlic. Measure the cumin, paprika and garam masala so they are ready beside the hob.

Prepare the chicken

Cut chicken into even bite-sized pieces with raw-meat tools. Keep chilled while starting the sauce, and wash hands and clean surfaces afterward.

Soften the onion

Melt half the butter with oil in a saucepan over medium heat. Cook onion for 7–8 minutes, stirring, until softened and beginning to colour.

Bloom the spices

Stir ginger and garlic into the onion for 1 minute. Add the measured spices and stir for 30 seconds, lowering the heat if they begin to catch.

Develop the tomato base

Add tomatoes, salt and 100 ml water. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.

Simmer the chicken

Add chicken and cover loosely. Cook at a gentle simmer for roughly 12–15 minutes, stirring so the pieces cook evenly. Add a little water if the sauce becomes too thick.

Check the largest pieces

Use a food thermometer to verify 74°C (165°F) in the centre of the largest chicken pieces. Continue simmering if needed; switch to clean serving utensils.

Finish gently

Reduce the heat to low. Stir in cream and the remaining butter and warm for 2 minutes without boiling. Taste and serve in bowls. This recipe makes curry only; add a side separately if desired.

This is a gentle curry; add chilli only if you want more heat.

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