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Butter chicken
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Prep Time:
390 minutes
390 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
420 minutes
420 minutes
Flavorful and robust butter chicken.
Ingredients:
- 125ml (1/2 cup) natural yoghurt
- 21.00 gm lime juice
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- 2.50 gm ground cumin
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 1kg chicken breast fillets, chopped
- 125g cashews, roasted
- 60g unsalted butter
- 18.40 gm sunflower oil
- 1 onion, finely chopped
- 1 tsp ground cardamom
- 1 cinnamon stick
- 1 Indian bay leaf* or normal bay leaf
- 5.00 gm sweet paprika
- 425g can tomato puree*
- 150ml chicken style liquid stock
- 250ml (1 cup) thickened cream
- Steamed Basmati rice, to serve
- Coriander, to serve
Instructions:
- In a bowl, mix together yoghurt, lime juice, turmeric, garam masala, chilli, cumin, garlic, and ginger. Add chicken and stir until well combined. Cover and refrigerate overnight.
- Set aside half of the cashews for later and place the rest in a food processor. Grind them until finely ground.
- In a pan over medium heat, melt the butter with oil. Sauté the onion, cardamom, cinnamon, and bay leaf for 2 minutes until the onion softens. Lower the heat, stir in paprika, ground cashews, tomato puree, stock, and chicken. Let it simmer for 15 minutes. Finish by adding cream and cooking for an additional 10 minutes.
- Sprinkle the remaining cashews and chopped coriander on top before serving alongside some rice.