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10
February
Butter Chicken
Butter Chicken
Print recipe
Ingredients
- 2 tablespoons Ginger and Garlic Paste
Marinade
- 2 tablespoons Garlic and Ginger Paste
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 1 teaspoon Cooking Salt
- 1 tablespoon Vegetable Oil
- 80ml Plain Yoghurt
- 500g Chicken Thighs (Skinless and boneless)
Sauce
- 45g Unsalted Cashew Nuts (raw if possible)
- 2 tins 400g Plum Tomatoes
- 2 tablespoons Tomato Puree
- 100g Unsalted Butter
- 6-8 Green Caradamom Pods
- 1 Cinnamon Stick
- 5 Cloves
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Fenugreek
- 100ml Double Cream
Directions
| 1. | In a bowl, mix together 2 tablespoons of the garlic and ginger paste, salt, garam masala, and vegetable oil with the yogurt |
| 2. | Place the chicken in a sealable food bag and pour in the yogurt mixture. Squeeze out as much air as possible, and seal. Give the chicken a massage then leave in the fridge for at least 4 hours, preferably overnight |
| 3. | Grill the chicken under a relative high heat. You want to char it slightly, but don't cook all the way through as it will finish cooking in the sauce. Leave to one side to cool. |
| 4. | Puree the cashews in a blender with 100ml of water until the nuts are fully blended, then add in the rest of the water to form a milk-like liquid, and set aside |
| 5. | Puree the plum tomatoes with the juices and tomato paste until smooth, and set aside |
| 6. | Melt the butter in a large wok or frying pan, then add the cardamom, cinnamon stick, and cloves. Fry until the cardamom has puffed up, then add the garlic and ginger paste |
| 7. | Add the pureed tomato and cook over a medheat until the tomatoes resemble a thickish paste. Turn down the heat if the tomatoes are spitting too much. Stir occasionally if necessary to prevent burning. This process can take a while |
| 8. | Once the tomatoes are caramelised, turn off the heat and add the cashew nut milk, whisking together. Pass the mixture through a sieve to remove the spices |
| 9. | Cut the cooled chicken into chunks and add to the sauce along with a teaspoon of garam masala and fenugreek. Cook over a medium heat for about 8-10 minutes until the chicken is fully cooked and tender |
| 10. | Finish the sauce with the cream and serve with rice |
