This easy butter chicken is delicious and tender using chicken drumsticks
Delicious, fragrant, tender and easy, this tasty curry is also a crowd pleaser. To make it full of flavour I heat and then rub the spices into the cuts I make into the chicken. The drumsticks make this curry tender as well as budget friendly. This butter chicken can be made low FODMAP, lactose and gluten free. Serve with coriander leaves and basmati rice. Enjoy!
Preparation Time: 45 minutes (including time to marinate)
Cooking Time: 30 minutes
Ingredients 2 tbsp ground ginger (or 3cm fresh finely grated if you have or prefer)
2 tbsp cumin
2 tbsp ground coriander
1 tbsp garam masala
1 tsp cinnamon
1 tsp ground chilli (or more if you like it spicier)
6 chicken drumsticks
2 cloves garlic, crushed (exclude for low FODMAP)
1 lemon, juiced and finely zested
1/2 cup natural yoghurt (lactose free if required)
25g butter (or nuttelex for lactose free)
1 brown onion, diced (exclude for low FODMAP)
1 can tomatoes, crushed
1/2 cup milk (lactose free if required)
1/4 cup water
1 tbsp oil
Coriander leaves, to serve
Cooked basmati rice, to serve
Salad, to serve
Heat a frypan on medium heat, add the ginger, cumin, ground coriander, garam masala, cinnamon and chilli. Stir for 1-2 minutes until aromatic. Set aside.
Using a sharp knife make 1/2cm cuts into the chicken, 2cm apart, on all sides of the drumstick.
The small cuts into the chicken will allow the spices to infuse the flesh
Rub the chicken with the spice mixture including into the cuts, cover and refrigerate for a minimum of 1/2 hour to marinate.
Rub the spice mixture into the cuts and all around the chicken
Preheat a frypan on medium heat. Lightly oil the pan and cook the chicken until browned. Transfer to a bowl and set aside.
Brown the chicken in batches if necessary
Add the garlic to the frypan and sauté for 1 minute until fragrant. Add the onion and sauté for 1-2 minutes until caramelised. Return the chicken to the frypan and stir to combine for 2 minutes.
Add the tomatoes, water, lemon juice, stir and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the yoghurt, milk, butter and stir. Bring to a boil and simmer for 15-20 minutes, until the chicken is cooked through. The total time will depend on how large the chicken drumsticks are.
Serve the curry with coriander leaves sprinkled on top and a side of basmati rice. Enjoy.
Simmering the chicken will make it tender
Substitute with chicken thigh fillets for a boneless option.
The chicken can be marinated overnight.
Brown the chicken in batches if doubling the recipe.
The butter chicken can be made ahead and reheated.