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Chicken butter masala

Chicken butter masala

Gymkhana’s iconic butter chicken masala sauce is slow-cooked with cashews, Kashmiri chillies and creamy butter, for a dish that’s smooth, warming and deeply indulgent. This recipe is for the quintessential North Indian-style makahni curry.

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Gluten free
  • Serves3
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins
  • Plusmarinating

Ingredients

  • 500g boneless skinless chicken thighs, cut into 4cm chunks
  • 190ml jar Gymkhana Classic Tandoori Marinade
  • 300ml jar Gymkhana Butter Masala Sauce
  • 1 tbsp double cream, to serve
  • 10g coriander, chopped, to serve
  • 15g ginger, cut into matchsticks, to serve

Method

  1. In a large bowl, mix the chicken with the marinade. Cover and set aside in the fridge for at least an hour (or overnight if you can).

  2. Preheat the grill to the hottest temperature. Put the marinated chicken on a wire rack with an oven tray below and grill for 12 minutes, turning halfway through or until lightly charred, cooked through, no pink meat remains and the juices run clear.

  3. While the chicken is cooking, heat the jar of butter masala cooking sauce in a pan (swirl the jar with about 150ml water, and pour into the pan to make sure you’ve got all the remnants) and bring to the boil.

  4. When the chicken is cooked, remove from the grill and add to the sauce. Reduce to a simmer and cook over a low heat for a further 5 minutes. Drizzle with the double cream and scatter over the coriander and ginger. Serve with garlic naan or basmati rice, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,619kJ/ 628kcals

Fat

40g

Saturated Fat

13g

Carbohydrates

16g

Sugars

8.6g

Fibre

3.5g

Protein

49g

Salt

2.8g

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