Page 29 - Interface July Issue 2025

INGREDIENTS
PREP: 20 MINUTES
• 1 tablespoon olive oil
SERVES 4
• 20g unsalted butter
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped or grated ginger
• 500g chicken thigh fillets, cut into bite-sized pieces
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt flakes
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 250ml (1 cup) thickened cream

METHOD
1. Heat the olive oil and butter in a large frying pan
over medium-heat. Add the onion, garlic and
ginger. Cook, stirring, for 1 minute until fragrant.
2. Add the chicken, garam masala, cumin, yellow
mustard seeds, turmeric, salt and pepper.
Cook, stirring for 2-3 minutes until the chicken is
slightly browned.
3. Add the tomato paste and cream and stir
them through. Simmer over medium-low heat,
uncovered, for 8 minutes or until the chicken is
cooked.
4. Serve with yoghurt, cucumber, red onion, coriander
leaves, poppadums and steamed basmati rice.
Top with chillies, if desired.
Source: From ‘The Simple Dinner Edit’, Nicole Maguire.
INTERFACEDigimag | JULY 2025 | 27
https://simplehomeedit.com/recipe/easy-butter-chicken/