Like leftover turkey at Christmas, my favorite way to use up leftover chicken is to make a punchy and comforting curry.
Although I am a great fan of hot and fiery curries, It was about time I cooked something milder. Cold weather calls for creamy, hearty food. Butter chicken fits the bill perfectly. Beautifully rich (laden with butter and double cream) with sufficient heat to entice. Perhaps my version is a little creamier than traditional butter chicken, but you can play around with the balance of butter and cream to tomato.
Butter Chicken Curry
For the Marinade: Approx 500g Leftover Chicken, 1 Garlic Clove Grated, 2cm Ginger Grated, 1/2tsp Hot Chilli Powder, 1tsp Garam Masala, 1/2tsp Turmeric, 1tsp Cumin, Juice of 1/2 Lemon, 4 tbsp Natural Yogurt
To Finish: 50g Unsalted Butter, 2cm Ginger Grated, 2 Cloves Crushed, 1 tsp Hot Chilli Powder, 1 Cardamom Pod Seeds Crushed, 1 tsp Ground Coriander, 1 tsp Turmeric, 1 tsp Garam Masala, Juice of 1/2 Lemon, 200ml Passata, 125ml Double Cream, Handful Chopped Coriander
1) Combine the chicken with all the marinade ingredients and store in the fridge, covered for at least 2 hours.
2) Once marinated, remove the chicken from the fridge. In a large saucepan or wok: fry the ginger, cloves, chilli powder, cardamom, coriander, turmeric and garam masala in the butter for 2 minutes over a medium heat.
3) Add the chicken and marinade and continue to cook for 5 minutes, stirring occasionally.
4) Add the passata and lemon juice and cook for a further 5 minutes.
5) To finish, stir in the double cream and chopped coriander.
Serve with poppadoms, mango chutney and basmati rice!