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    Traditional Butter Chicken

    Here’s a traditional butter chicken recipe that uses both the F N Good Food Butter Chicken Marinade seasoning and the F N Good Food Butter Chicken Sauce seasoning.

    This dish is rich, creamy, and packed with flavour, featuring tender chicken marinated in a spiced yogurt mixture and simmered in a velvety tomato-based sauce. It’s a classic mild Indian dish that’s perfect for a comforting meal.

    *(Serves 4-6)*

    Ingredients

    For the Marinade:

    - 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
    - 1/2 cup plain yogurt
    - 1 tbsp lemon juice
    - 1 tsp salt

    For the Sauce:

    - 2 tbsp butter or ghee
    - 1 large onion, finely chopped
    - 3 cloves garlic, minced
    - 1 tbsp fresh ginger, minced
    - 1 can (14 oz/400g) crushed tomatoes
    - 1/2 cup heavy cream
    - 1/4 cup cashew paste (or almond flour mixed with water)
    - 1 tsp sugar (optional, to balance acidity)
    - Salt to taste
    - 1/4 cup fresh cilantro, chopped (for garnish)

    For Serving:

    - Steamed basmati rice and/or naan bread

    Instructions

    1. Marinate the Chicken: 
    In a large bowl, combine the yogurt, lemon juice, F N Good Food Butter Chicken Marinade seasoning, and salt. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours (ideally overnight for deeper flavour).

    2. Cook the Chicken:
    Preheat the oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 15-20 minutes, or until cooked through. Alternatively, you can grill or pan-sear the chicken for a smoky flavour.

    3. Prepare the Sauce:
    Heat the butter or ghee in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

    4. Add Tomatoes and Spices:
    Stir in the crushed tomatoes, F N Good Food Butter Chicken Sauce seasoning, and sugar (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

    5. Blend the Sauce:
    Transfer the sauce to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet.

    6. Finish the Sauce:
    Stir in the heavy cream and cashew paste. Simmer for 5-7 minutes, stirring occasionally, until the sauce is rich and velvety. Taste and adjust seasoning with salt if needed.

    7. Combine Chicken and Sauce:
    Add the cooked chicken pieces to the sauce and simmer for another 5 minutes, allowing the flavours to meld.

    8. Garnish and Serve:
    Sprinkle with fresh cilantro and serve hot with steamed basmati rice and/or warm naan bread.

    Tips
    - For a lighter version, substitute coconut milk for the heavy cream.
    - If you don’t have cashew paste, you can use 1/4 cup ground almonds.

    This Traditional Butter Chicken is a rich, flavourful dish that showcases the aromatic spices of your seasoning mixes. The tender, marinated chicken and creamy tomato sauce make it a crowd-pleaser that’s perfect for any occasion. 

    Enjoy!