This easy butter chicken curry is a wonderful way to use up leftover roast chicken for a rich and beautifully tasty midweek meal that’ll have everyone asking for more.
If you’re a fan of rich dishes like this Indian butter chicken, check out our slow & low page for more great ideas and inspiration. Our Gran Luchito Chipotle Paste would work just as well in other curries such as chicken tika masala.
1 hour 15 mins
Prepare leftover roast chicken
Fry onion in oil until softened
Add Gran Luchito Smoked chipotle Paste, garam masala and cinnamon
Combine and cook until softened
Add tinned tomatoes and tomato paste
Stir and cook for a while
Add chicken to sauce
Stir well and heat until chicken is hot through
Serve with fresh coriander
How to make it
Heat vegetable oil in a large pan over a low/medium heat.
Add chopped onion, stir and fry for about 15 minutes until completely softened (but not browned).
Reduce heat slightly and add the roughly chopped garlic and fry for about 3 minutes, stirring regularly to avoid burning.
Add the Gran Luchito Chipotle Paste, lemon juice, garam masala, cinnamon and pepper and a sprinkle of salt. Stir well and cook for 5 minutes.
Add the tin of tomatoes along with the tomato paste and about 25 ml water. Stir and cook for 15 minutes over a medium heat.
Meanwhile, get some rice on the go (follow instructions on pack). We like to jazz ours up with some spices like star anise or a cinnamon stick.
Reduce heat then add the cream and stir in. Then add the butter.
Once the butter has melted, add the leftover chicken (chopped or ripped into bite sized chunks).
Stir well and adjust seasoning if needed. Continue to heat over a low/medium heat for about 5-10 minutes, or until the chicken is hot throughout (you don’t really want to cook it too much as it will dry out quickly).
Stir through some roughly chopped coriander into the curry and the rice.
Tried this recipe? Got suggestions? Let us know...