Indian Tomato Butter Chicken Curry
All I can say is make this recipe. If you want to have a night of Indian Tomato Butter Chicken Curry bliss...then make this recipe. It's so good and yes I know you will be thinking but you are using your Moroccan Tomato Onion Relish and Simmer Sauce to make this? but it's Moroccan and butter chicken is Indian? Yup we know...but this recipe works and it works not only well, but incredibly well...plus Moroccan spices and Indian spices don't differ all that much...common Moroccan spices include cumin, cinnamon, turmeric, ginger, paprika, saffron, coriander, cloves and fennel. Common Indian spices include cumin, coriander, turmeric, mustard seeds, paprika, saffron, ginger, cardamom, cinnamon, pepper, cloves and fenugreek. So as you can see there are a lot of overlapping spices in the mix. Also tomatoes are an essential ingredient to butter chicken so our Moroccan Tomato Sauce made with tomatoes simmered in cumin, mustard seeds, paprika, fennel seed and cinnamon make this relish/sauce a perfect addition to this butter chicken recipe.
Tomato Butter Chicken Curry Ingredients
1.5 lb Boneless Chicken Thigh diced in 2 inch pieces
1 tsp paprika
1 tsp garam masala
1 tsp fresh ginger grated
1/2 tsp cumin
Pinch salt & Pepper
1/4 cup Plain Yogurt
7 oz chicken stock
1/4 cup cream
1/4 cup ground almonds and or almond meal
Garnish & Sides (optional)
1 Tbsp Fresh Chopped Parsley (as garnish over butter chicken)
Naan Bread (toast in a skillet or oven to warm and brown before serving)
Basmati Rice (cook according to package directions)
Wozz! Spicy Summer Mango Chutney (if you love a mango chutney with your Indian Curry dishes - we do!)
Indian Tomato Butter Chicken Curry Method:
In a medium bowl, combine paprika, garam masala, fresh ginger, cumin, salt and pepper. Toss chicken with spices. Add yogurt to chicken spice mix and marinade for 4 hours in fridge.
In a large skillet on medium high heat, add a little oil and sear chicken for a few minutes on each side.
Add jar of Wozz! Moroccan Tomato Onion Relish / Simmer Sauce and chicken stock, stir together and cover. Turn heat down to low to simmer and simmer for 20 minutes.
Add ground almonds to thicken the sauce, cook on low for a few more minutes or until desired consistency is reached. Stir in your cream.
Season with salt and pepper.
Serve with a side of basmati rice, naan bread, garnish with cilantro, and serve with a side of Wozz! Spicy Summer Mango Chutney if desired.