Butter Chicken Curry Recipe 10/05/2022

Ingredients

1 packet Dakshina’s Butter Chicken Curry mix

1/2 kg Chicken–boneless & cubed

50 gms Butter

1/2 cup Yoghurt–plain, natural (unflavoured)

2 medium onions, chopped

1 Tbsp Tomato Paste

1/2 cup Tomato Puree

1 tsp White vinegar

1/2 cup Cold water

1 tsp Salt

1/4 cup Cream

Directions

Mix yogurt, tomato paste, white vinegar, and salt together in a bowl
Add cubed chicken to bowl. Let the mixture sit for 10 minutes.
In a heated pan, fry onions in butter until onions are clear.
Add the contents of the bowl with chicken to the pan. Fry for 2 minutes.
Add spice mix, tomato puree, & water to the pan.
Continue cooking for approximately 10 minutes (until chicken is cooked)
Add cream and simmer for a further 2 minutes.
Serve hot! Rice and/or naan bread work excellently as sides.

Want this Dairy-Free?
That might make it “unbuttered” chicken, but the taste is surprisingly similar! To go dairy-free, simply:

Remove the yoghurt
Replace the vinegar with lemon juice (This works as a marinade instead of the yoghurt)
Replace the butter with a little bit of oil when frying.