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–+ servings
butter chicken with red peppers

Sharwoods Butter Chicken Plus

Richard
Enhance your butter chicken with these additions to the base sauce.
3.75 from 16 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 4
Calories 859 kcal
How Difficult Easy

Ingredients
  

  • 1 jar Sharwoods Butter Chicken Sauce
  • 2 onions finely chopped
  • 1 red pointed pepper halved and de-seeded
  • 1 tbsp Rapeseed Oil
  • 1 tsp Olive oil
  • 1 tsp Toasted sesame oil
  • 5 Chicken thighs

To Serve:

  • 200 g basmati rice
  • 2 Peshwari Naan

Instructions
 

  • Preheat a grill to 180°C
  • Place the halved pepper on a baking tray, drizzle with olive oil and sprinkle with salt. Grill for about 10 minutes until softened. Remove and set aside to cool.
  • Add the olive oil to a saute pan over a medium heat, add the chopped onions and fry until lightly browned.
  • While the onions are frying remove the skin and de-bone the chicken thighs. Slice the chicken into thin strips.
  • Add the toasted sesame oil and sliced chicken to the pan and fry until lightly browned.
  • Slice the grilled peppers into about 10mm strips and add to the chicken and onions.
  • Add the jar of Butter Chicken Sauce, stir well and simmer for about 10 minutes.
  • Serve with basmati rice and Peshwari naan.

Nutrition

Calories: 859kcalCarbohydrates: 84gProtein: 33gFat: 40gSaturated Fat: 10gFiber: 4gSugar: 10gSalt: 1g
Keyword chicken, curry, Sharwoods
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