Rich & Creamy Butter Chicken
The ultimate butter chicken recipe made with Patak's Butter Chicken Paste to deliver the perfect balance of richness and warmth.
Ingredients
- 1 tablespoons oil
- 1 onion, chopped
- 140 grams Patak’s Butter Chicken Paste
- 150 mL water
- 500 grams boneless chicken thigh, diced
- 200 grams tomato passata
- 150 mL double cream
- 50 grams butter
- 1 tablespoons sugar
- 1 pinch salt
- 1 tablespoons oil
- 1 onion, chopped
- 140 grams Patak’s Butter Chicken Paste
- 150 mL water
- 500 grams boneless chicken thigh, diced
- 200 grams tomato passata
- 150 mL double cream
- 50 grams butter
- 1 tablespoons sugar
- 1 pinch salt
- Step 1 of 6Heat the oil in a pan and add the chopped onion. Cook on a medium heat until soft.
- Step 2 of 6Add the Patak's Butter Chicken Paste and cook for 1-2 mins. Add 100ml of water and cook on a medium heat until all the water has evaporated.
- Step 3 of 6Add the diced chicken thighs and cook on a high heat until the chicken is seared.
- Step 4 of 6Add the tomato passata and 50ml water, simmer uncovered until the chicken is cooked.
- Step 5 of 6Add the double cream, butter, salt, and sugar to taste. Cook for 4 mins.
- Step 6 of 6Serve hot with rice.
Method
- Step 1 of 6Heat the oil in a pan and add the chopped onion. Cook on a medium heat until soft.
- Step 2 of 6Add the Patak's Butter Chicken Paste and cook for 1-2 mins. Add 100ml of water and cook on a medium heat until all the water has evaporated.
- Step 3 of 6Add the diced chicken thighs and cook on a high heat until the chicken is seared.
- Step 4 of 6Add the tomato passata and 50ml water, simmer uncovered until the chicken is cooked.
- Step 5 of 6Add the double cream, butter, salt, and sugar to taste. Cook for 4 mins.
- Step 6 of 6Serve hot with rice.
Method
- Step 1 of 6Heat the oil in a pan and add the chopped onion. Cook on a medium heat until soft.
- Step 2 of 6Add the Patak's Butter Chicken Paste and cook for 1-2 mins. Add 100ml of water and cook on a medium heat until all the water has evaporated.
- Step 3 of 6Add the diced chicken thighs and cook on a high heat until the chicken is seared.
- Step 4 of 6Add the tomato passata and 50ml water, simmer uncovered until the chicken is cooked.
- Step 5 of 6Add the double cream, butter, salt, and sugar to taste. Cook for 4 mins.
- Step 6 of 6Serve hot with rice.