As the nights get darker in autumn, many of us are on the hunt for comforting recipes to warm our bellies – and nothing hits the spot quite like a curry.
Jamie Oliver’s butter chicken is a great recipe for those seeking comfort food without the fuss, as it uses straightforward ingredients and you only need one pan so it cuts down on the washing up.
The celebrity chef introduced this delectable recipe in his ‘7 Ways’ cookbook, but it’s also accessible on his website.
Jamie wrote: “Creamy, spicy, rich – butter chicken is the ultimate comfort meal. And it’s so easy to throw together.”
This dish is an ideal choice for anyone craving a satisfying and hearty meal to end their day on a high note, reports the Express.
Here’s how you can whip up Jamie Oliver’s simple butter chicken at home:
Ingredients:
- Two (150g each) of skinless chicken breads
- 350g of cherry tomatoes
- Four cloves of garlic
- Two or three chillies
- Piece of ginger (six centimetres long)
- One tablespoon of garam masala
- Two tablespoons of smooth cashew butter
- Four heaped tablespoons of natural yoghurt
- Olive oil
- Salt and pepper
Method:
Start by slicing and deseeding the chillies, then toss them into a large frying pan over high heat. Add the tomatoes too, cooking until they’re nicely charred.
After charring, take the chillies and tomatoes out of the pan and set them aside on a chopping board.
Next, prepare the marinade by peeling the garlic and ginger and grating them into a bowl. Stir in most of the garam masala and a tablespoon of yoghurt, seasoning with salt and pepper to taste.
Chop the chicken into one-centimetre thick slices, score each piece, and then thoroughly rub in the marinade.
Return the chillies and tomatoes to the pan, add the marinated chicken, and cook over medium heat with a drizzle of half a tablespoon of olive oil.
Cook and char the chicken, chillies and tomatoes for 10 minutes, ensuring to turn halfway through. Once done, remove and discard the tomato skins and chop up the chillies.
Next, take the chicken out of the pan. Add in the chase butter and pour 250ml of boiling water from the kettle into the pan.
Mix everything together to pick up any sticky bits at the bottom of the pan. Allow the curry to bubble for two minutes until it begins to thicken.
Put the chicken pieces back into the pan and let the curry simmer for an additional two minutes or until the chicken is fully cooked.
Finally, remove the pan from the heat and stir in the remaining yoghurt. Season to your liking and serve your delicious butter chicken with any leftover chillies and garam masala.