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Best-ever butter chicken
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Indulge in the best butter chicken ever with rich creamy sauce and authentic flavors. Plan ahead by starting this recipe a day in advance.
Ingredients:
  • 1kg chicken thigh fillets, halved
  • 82.50 ml raw cashews
  • 62.50 ml ghee
  • 1 brown onion, halved sliced
  • 4 cardamom pods, bruised
  • 1 cinnamon stick
  • Pinch of ground cloves
  • 410g can tomato puree
  • 20.00 ml white vinegar
  • 189.38 gm thickened cream, plus extra to drizzle
  • 800.00 gm steamed basmati rice, to serve
  • 2 small pappadums, to serve
  • Fresh coriander sprigs, to serve
  • 125.00 ml plain Greek-style yoghurt
  • 44.40 gm tomato paste
  • 3cm piece fresh ginger, finely grated
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 7.50 gm sweet paprika
  • 1/2 tsp chilli powder
Instructions:
  • In a large glass or ceramic bowl, mix together yoghurt, tomato paste, garlic, ginger, garam masala, ground coriander, cumin, paprika, and chilli powder to create the marinade.
  • Place the chicken in the marinade, ensuring it is well coated. Cover and refrigerate overnight to enhance the flavors.
  • In a small food processor, blend cashews with 1 tablespoon of water until a creamy paste forms, adding more water if necessary.
  • In a large heavy-based saucepan over medium-high heat, melt ghee. Sauté onion for 5 minutes until softened. Add chicken and marinade, cook for 6 to 8 minutes until the chicken starts to change color. Stir in cardamom, cinnamon, cloves, and cashew paste for 1 minute. Add tomato puree, vinegar, salt, and pepper. Bring to a boil, then simmer covered on low heat for 1 hour until chicken is tender and sauce thickens. Finish by stirring in cream.
  • Plate the butter chicken alongside rice and pappadums, then generously drizzle with extra cream and sprinkle with fresh coriander.

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