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Butter chicken
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Prep Time: 70 minutes
Cook Time: 20 minutes
Total Time: 90 minutes
Cozy up this winter with a classic butter chicken curry.
Ingredients:
1kg Chicken Thigh Fillets, cut into large pieces
60g butter
1 large onion, chopped
2.50 gm ground cumin
1 tsp ground coriander
20.00 ml garam masala
430g passata
250ml thickened cream
27.00 gm sugar
125.00 ml Greek-style yoghurt
Coriander leaves, to serve
Steamedbasmati rice, to serve
Naan, to serve
4clovesgarlic
20g ginger, sliced
9.60 gm salt
150g Fire Roasted Red Pepper Strips
50g raw cashews
Instructions:
Prepare the marinade by blending garlic, ginger, salt, red pepper strips, and cashews in a food processor until a smooth paste forms. In a large glass or ceramic bowl, place the chicken and coat it evenly with the marinade. Cover and refrigerate for 1 hour to marinate.
In a large saucepan over medium-high heat, melt oil and 1 tablespoon of butter. Sauté onion for 3 minutes until soft. Add cumin, ground coriander, and garam masala, cook for 2 more minutes until fragrant. Stir in chicken and cook for 5 minutes until caramelized. Pour in passata, cream, and sugar, bring to a boil. Reduce heat to medium-low and simmer for 10 minutes until chicken is cooked through. Stir in remaining butter and season with salt to taste before serving.
Take the pan off the heat. Incorporate the yogurt by stirring. Serve the butter chicken on plates. Garnish with fresh coriander leaves. Enjoy with steamed basmati rice and naan bread.