Rama | Recipes

Butter Chicken

For the marinade
  • 100 ml natural yoghurt
  • 200 g can chopped tomatoes
  • 1 tbsp tomato puree
  • 50 g ground almonds
  • 2 cm piece fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • ½ tsp garam masala
  • ½ tsp ground chilli
  • 4 skinless chicken breasts, thickly sliced (600 g)
  • 40 g Rama Original
  • 4 cardamom pods, crushed
  • 2 cloves garlic
  • 1 onion, finely chopped
  • 175 ml semi-skimmed milk
  • 2 tbsp Elmlea Double Light
  • 3 tbsp coriander, freshly chopped

  1. Put all ingredients for the marinade in a blender and blitz for 20-30 seconds, pour the mixture over the chicken, cover and leave in fridge overnight.

  2. Heat the Rama Original in a large frying pan, add the cardamom pods and garlic and cook on medium heat for 30-40 seconds. Add the onions and cook for 3-4 minutes on medium heat until onions soften but do not brown.

  3. Add the chicken and the marinade, stir well and cook on medium heat for 15 minutes, stirring regularly. Cover the pan, reduce heat to low and simmer gently for 10-15 minutes until the sauce thickens. Add the milk and stir in well. Once the mixture has heated through again, add the Elmlea and the coriander. Stir through, cook for further 2-3 minutes and serve.

Tip : Perfect served with basmati rice, naan bread and Indian vegetables of your choice.

Please note  :  This recipe includes 12 hours of marinade time.