Indian Butter Chicken with Flatbreads and Tomato Kasundi
"This creamy, flavourful butter chicken is a true crowd-pleaser, perfect for a cosy night in."
Gareth Mullins
Gareth Mullins
Recipe - Ballincollig - Quish's
Indian Butter Chicken with Flatbreads and Tomato Kasundi
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
4 chicken breasts, diced
2 tablespoons natural yogurt
Juice of 1 lemon
1 tablespoon smoked paprika
1 tablespoon curry powder
100g butter
2 onions, diced
2 cloves SuperValu garlic, finely chopped
1 knob fresh SuperValu ginger, finely chopped
1 tin (400g) SuperValu chopped tomatoes
1 tin (400ml) coconut cream
½ teaspoon turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 punnet SuperValu cherry tomatoes
Fresh coriander, chopped
Flatbreads, to serve
Tomato Kasundi sauce, to serve
Directions
Ingredients
- For the Chicken Marinade:
- 4 chicken breasts, diced
- 2 tablespoons natural yogurt
- Juice of 1 lemon
- 1 tablespoon smoked paprika
- 1 tablespoon curry powder
- For the Sauce:
- 100g butter
- 2 onions, diced
- 2 cloves SuperValu garlic, finely chopped
- 1 knob fresh SuperValu ginger, finely chopped
- 1 tin (400g) SuperValu chopped tomatoes
- 1 tin (400ml) coconut cream
- Sauce Spices:
- 2 tablespoons smoked paprika
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- To Serve & Garnish:
- 1 punnet SuperValu cherry tomatoes
- Fresh coriander, chopped
- Flatbreads, to serve
- Tomato Kasundi sauce, to serve
Method
- In a bowl, combine the diced chicken, smoked paprika, and curry powder. Mix well.
- Stir in the lemon juice and natural yogurt. Allow to marinate while you prepare the sauce.
- Preheat your oven to 190°C.
- Spread the chicken on a lined baking tray and roast for 12 minutes.
- Meanwhile, melt the butter in a pot over medium heat. Add diced onions and sauté for 2 minutes.
- Add chopped garlic and ginger, then all sauce spices. Stir and cook for 5 minutes.
- Add tinned tomatoes and coconut cream. Simmer for 15 minutes. Blend for smoothness, if desired.
- Stir in roasted chicken, cherry tomatoes, and coriander. Bring to a boil and cook for 5 minutes.
- Season to taste with salt and a squeeze of lemon juice.
- Toast flatbreads and serve hot with Tomato Kasundi sauce for dipping.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Fresh Irish Chicken Fillets (750 g)
€8.49€11.32/kg
SuperValu Natural Yogurt (1 kg)
€1.69€1.69/kg
SuperValu Loose Lemons (1 Piece)
€0.55
Funky Soul Smoked Paprika (39 g)
€0.59€1.51/kg
Funky Soul Medium Curry Powder (38 g)
€0.40€10.53/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
Supervalu Onions Net (750 g)
€0.99€1.32/kg
SuperValu Loose Garlic (1 Piece)
€0.39
SuperValu Organic Ginger (150 g)
€2.25€15.00/kg
SuperValu Chopped Tomatoes (400 g)
€0.70€1.75/kg
Thai Gold Organic Thai Coconut Cream (160 ml)
€2.09€13.06/l
Funky Soul Ground Turmeric (37 g)
€1.05€28.38/kg
Funky Soul Ground Coriander (32 g)
€0.99€30.94/kg
Funky Soul Ground Cumin (35 g)
€0.85€24.29/kg
SuperValu Cherry Tomatoes (250 g)
€1.09€4.36/kg
SuperValu Growing Coriander (1 Piece)
€1.69
Carr's Flatbreads Salt & Pepper Crackers (150 g)
€3.29€21.93/kg
Not Available
Recipe
Ingredients
- For the Chicken Marinade:
- 4 chicken breasts, diced
- 2 tablespoons natural yogurt
- Juice of 1 lemon
- 1 tablespoon smoked paprika
- 1 tablespoon curry powder
- For the Sauce:
- 100g butter
- 2 onions, diced
- 2 cloves SuperValu garlic, finely chopped
- 1 knob fresh SuperValu ginger, finely chopped
- 1 tin (400g) SuperValu chopped tomatoes
- 1 tin (400ml) coconut cream
- Sauce Spices:
- 2 tablespoons smoked paprika
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- To Serve & Garnish:
- 1 punnet SuperValu cherry tomatoes
- Fresh coriander, chopped
- Flatbreads, to serve
- Tomato Kasundi sauce, to serve
Method
- In a bowl, combine the diced chicken, smoked paprika, and curry powder. Mix well.
- Stir in the lemon juice and natural yogurt. Allow to marinate while you prepare the sauce.
- Preheat your oven to 190°C.
- Spread the chicken on a lined baking tray and roast for 12 minutes.
- Meanwhile, melt the butter in a pot over medium heat. Add diced onions and sauté for 2 minutes.
- Add chopped garlic and ginger, then all sauce spices. Stir and cook for 5 minutes.
- Add tinned tomatoes and coconut cream. Simmer for 15 minutes. Blend for smoothness, if desired.
- Stir in roasted chicken, cherry tomatoes, and coriander. Bring to a boil and cook for 5 minutes.
- Season to taste with salt and a squeeze of lemon juice.
- Toast flatbreads and serve hot with Tomato Kasundi sauce for dipping.