Shredded butter chicken curry with Millac Gold Single

29.11.2021
  • 1 hours 20 minutes
  • Serves 20

Ingredients

For the marinade

  • Chicken thighs, boneless, skinless and cut into large chunks 3200g
  • Yoghurt 200g
  • Millac Gold Single 200g
  • Garlic, minced 120g
  • Ginger, minced 60g
  • Everyday Favourites garam masala 40g
  • Everyday Favourites ground turmeric 20g
  • Everyday Favourites ground cumin 20g
  • Everyday Favourites cayenne pepper 8g
  • Everyday Favourites cooking salt 16g

For the curry

  • Olive oil 120ml
  • Lakeland Dairies butter 240g
  • Onion, chopped 800g
  • Tikka masala curry paste 2800g
  • Millac Gold Single 800g

Method

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  1. Combine the chicken with all of the marinade ingredients and marinate for at least one hour
  2. Arrange on a tray and cook in an oven at 180°C for around 15 minutes
  3. Once cooked, shred the chicken either with hands or a knife and set aside
  4. To make the curry, fry the onions in oil and butter until golden brown
  5. Add the curry paste and cook for 30 seconds
  6. Add the Millac Gold Single and the shredded chicken
  7. Cook for 10 minutes
  8. Serve with rice or naan bread
  Chef’s tip:
  • The chicken can be marinated overnight
  • The chicken can also be pan cooked in batches, cooking until golden
  • This recipe also works great as a stuffing for a roll with naan or pita bread
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