Why settle for plain butter when you can cook with flavour?
Flavoured butters add instant depth and richness to your winter dishes—perfect for melting, frying or drizzling. In this easy butter chicken recipe, we’ve used Parmalat’s smoked paprika-infused butter to bring a little extra warmth and spice to the table. Serve with naan for the full comfort food experience.
Easy butter chicken with naan bread
Ingredients
- Marinade
- 600g chicken fillets, roughly cubed
- 125ml thick plain yoghurt
- Salt & pepper
- Sauce
- 15ml oil
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and crushed
- 15ml garam masala
- 5ml ground coriander
- 5ml ground cumin
- 3ml ground ginger
- 2ml cayenne pepper
- 1 x 410g tomato purée
- 250ml fresh cream
- 75g Parmalat Butter with Smoked Paprika
- To serve
- Flaked almonds and/or pistachio nuts, lightly toasted
- Fresh coriander leaves
- Lime wedges
Instructions
Place the cubes chicken into a mixing bowl, stir in the yoghurt, salt and pepper. Mix well, cover the bowl with plastic wrap and place in the fridge for 15 minutes.
Heat the oil in a wide pan, and fry the chicken in batches, until golden and charred all over, transfer to a plate and set aside.
Melt half of the Parmalat Butter with Smoked Paprika in the same frying pan, reducing the heat to low, and add the onions and garlic and cook for 4-5 minutes. Add all of the spices and cook for another minute. Add the tomato purée and cream and stir until combined.
Return the chicken to the pan and bring to a simmer, cook for 15-20 minutes, or until the chicken is tender and sauce reduced.
Turn off the heat and stir in the remaining Parmalat Butter with Smoked Paprika until melted.
Garnish with flaked almonds, fresh coriander leaves and lime wedges. Serve with rice and/or naan bread*
Notes
FOOD TEAM TIP: Baste hot naan breads with some melted Parmalat Butter with Honey & Cinnamon and top with some toasted sesame seeds and chopped fresh coriander.
