Chicken Butter Masala Curry

I'm sure there is a lot more time and effort put into an authentic Masala curry, but this is my take on the classic. It is delicious but I don't recommend eating it often.. butter overload! I serve mine with Pilaf rice.. you'll never have plain boiled again.

What you need.

(6-8 portions)

Curry 6 tablespoons butter, divided 1kg boneless/skinless chicken thighs, cut into 1inch chunks

1 onion, diced

5 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 5 teaspoon of sugar

Juice of one lemon

2x 400g tinned tomatoes 450ml double cream

salt & pepper

lime & coriander for serving

Pilaf 250g basmati rice

2 tablespoons butter 6 garlic cloves minced 1 onion, diced 500ml chicken stock

Method

1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.

2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.

3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken and sugar and let simmer for 10-15 minutes. Keep the heat low here.

4. In a separate shallow pan melt the butter for the rice. Add the onion and soften for 3 minutes. Then add the garlic and soften again for 3 minutes.

5. Add washed basmati rice to the pan and incorporate it for a few minutes. Add the broth and cover and simmer for 15 minutes. You want the liquid fully absorbed and the rice to have a slight bite.

6. Stir in the remaining 2 Tbsp of butter and the lemon juice to the Curry, and season with salt and pepper, to taste.

7. Serve curry and rice with lime and coriander.

Don't forget to tag @fiftyplatesofgrey in your pictures if you make this at home!