Jamie Oliver’s ‘My kinda butter chicken’ features fragrant spices, tomatoes, cashew butter and yoghurt.
Give it a go when you fancy something simple but oh-so good.
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Nutrition Facts
Butter chicken
Amount Per Serving
Calories 288
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 136mg6%
Potassium 1056mg30%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 10g11%
Protein 24g48%
Vitamin A 1538IU31%
Vitamin C 140mg170%
Calcium 95mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Butter chicken
A simple but very satisfying curry.
Servings: 2
Calories: 288kcal
Equipment
- Large non-stick frying pan
- Grater
Ingredients
- 3 fresh mixed-colour chillies
- 350 g ripe mixed-colour cherry tomatoes
- 4 cloves of garlic
- 6 cm piece of ginger
- 1 tbsp garam masala
- 4 tbsp natural yoghurt heaped
- 2 x 150 g free-range skinless chicken breasts
- olive oil
- 2 tbsp smooth cashew butter
Method
- Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade.
- Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
Nutrition
Calories: 288kcal | Carbohydrates: 23g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 136mg | Potassium: 1056mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1538IU | Vitamin C: 140mg | Calcium: 95mg | Iron: 3mg
7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography: Levon Biss.
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It was ok. I used reduced fat coconut milk instead of boiling water. To me, it had little flavour at the end. I added a table spoon of korma paste and a bit of jaggery which helped. Wouldn’t attempt this again.
I enjoyed this dish, but it wasn’t spectacular! . The blackening off the tomatoes was a real chore and took ages. Next time I’ll try roasting them in the oven. The chicken was very tender and the sauce had a good flavor, but needed a lot of seasoning . It got the thumbs up from the family, so I will definitely make it again !
It was a lot of effort for what turned out to be a bland dish. Won’t make it again.