Butter Chicken

1/26/2023

Chef Richard Perks

MARINADE

½ cup plain yogurt, full fat
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
½ tsp cayenne pepper powder
1 tsp ground cumin
1 tbsp fresh grated ginger
2 garlic cloves, crushed
1.5 lb. / 750 g chicken thigh filets, cut into bite size pieces

CURRY

1 tbsp vegetable oil or ghee
1 cup tomato passata or puree
1 tbsp sugar
1¼ tsp salt
1 cup coconut milk

TO SERVE

Rice
Coriander/cilantro (optional)

INSTRUCTIONS

For an extra smooth sauce, combine the marinade ingredients (except the chicken) in a food processor and blend until smooth.
Combine the marinade ingredients with the chicken in a bowl, cover and refrigerate overnight, or up to 24 hours.
Heat the vegetable oil over high heat in a large fry pan.
Add the chicken coated in the marinade and cook for around 3 minutes, or until the chicken is white all over (it won’t brown because of the marinade).
Add the tomato passata, sugar and salt.
Turn down to low and simmer for 20 minutes. Taste test to see if the dish needs more salt. Stir the cream thoroughly and remove from heat.
Garnish with coriander/cilantro leaves and service with Basmati Rice.

Back

Land Acknowledgment

CDS wishes to recognize and acknowledge the land on which the school operates. For thousands of years, these have been the traditional lands of the Mississaugas of the Credit First Nation. We also recognize the traditional territory of the Huron-Wendat, Anishinaabe and the Haudenosaunee peoples who also shared this land. CDS respects the relationship with these lands and recognizes that our connection can be strengthened by our continued relationship with all First Nations, by acknowledging our shared responsibility to respect and care for these lands and waters for future generations.

Butter Chicken

Land Acknowledgment

School Information

Social

Affiliations

Bus Delays & Cancellations

Search