Here’s a traditional butter chicken recipe that uses both the F N Good Food Butter Chicken Marinade seasoning and the F N Good Food Butter Chicken Sauce seasoning.
This dish is rich, creamy, and packed with flavour, featuring tender chicken marinated in a spiced yogurt mixture and simmered in a velvety tomato-based sauce. It’s a classic mild Indian dish that’s perfect for a comforting meal.
Traditional Butter Chicken
*(Serves 4-6)*
Ingredients
For the Marinade:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tbsp of your F N Good Food Butter Chicken Marinade seasoning
- 1 tsp salt
For the Sauce:
- 2 tbsp butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup cashew paste (or almond flour mixed with water)
- 1 tbsp of your F N Good Food Butter Chicken Sauce seasoning
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
For Serving:
- Steamed basmati rice and/or naan bread
Instructions
1. Marinate the Chicken:
In a large bowl, combine the yogurt, lemon juice, F N Good Food Butter Chicken Marinade seasoning, and salt. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours (ideally overnight for deeper flavour).
2. Cook the Chicken:
Preheat the oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 15-20 minutes, or until cooked through. Alternatively, you can grill or pan-sear the chicken for a smoky flavor.
3. Prepare the Sauce:
Heat the butter or ghee in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
4. Add Tomatoes and Spices:
Stir in the crushed tomatoes, F N Good Food Butter Chicken Sauce seasoning, and sugar (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
5. Blend the Sauce:
Transfer the sauce to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet.
6. Finish the Sauce:
Stir in the heavy cream and cashew paste. Simmer for 5-7 minutes, stirring occasionally, until the sauce is rich and velvety. Taste and adjust seasoning with salt if needed.
7. Combine Chicken and Sauce:
Add the cooked chicken pieces to the sauce and simmer for another 5 minutes, allowing the flavours to meld.
8. Garnish and Serve:
Sprinkle with fresh cilantro and serve hot with steamed basmati rice and/or warm naan bread.
Tips
- For a lighter version, substitute coconut milk for the heavy cream.
- If you don’t have cashew paste, you can use 1/4 cup ground almonds.
This Traditional Butter Chicken is a rich, flavourful dish that showcases the aromatic spices of your seasoning mixes. The tender, marinated chicken and creamy tomato sauce make it a crowd-pleaser that’s perfect for any occasion.
Enjoy!
