Patak’s Butter Chicken Paste 312g
Patak’s Butter Chicken Paste is a mild…
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Ingredients
½ jar Patak’s Butter Chicken Paste
2 tbsp thick Greek yoghurt
4 chicken thighs, skinless and
boneless, cut into large bitesize pieces
2 tbsp butter
1 large onion, finely chopped
75g tomato puree
75g passata
150ml heavy cream
1 tsp oil
Fresh coriander, roughly chopped, for garnish
Method
- In a bowl, mix the yoghurt and 2 tbsp Butter Chicken Paste. Add in the chicken and coat. Cover and refrigerate overnight.
- The next day, heat a BBQ or griddle pan until smoking. Cook the chicken until charred on all sides. Remove from the heat and brush with a little butter.
- In the meantime, make the butter chicken sauce by gently heating the oil with the remaining butter. Fry the onion for 5 minutes.
- Add the remaining Butter Chicken Paste, sweet smoked paprika and 100ml of water. Stir well and cook for 5 minutes.
- Stir in the tomato puree, passata, cream and 150ml water. Simmer for 15 minutes. Add the charred chicken and allow to cook for 5 minutes.
- Serve garnished with coriander and your favourite flat bread or rice.
