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Butter chicken
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Tender chicken thighs in rich, fragrant Indian sauce.
Ingredients:
125.00 gm butter
Salt, to taste
650g Free Range Chicken Thigh Fillets
Juice, 1lemon
6.20 gm tandoori curry paste
20.00 ml natural yoghurt
18.40 gm vegetable oil
3 cm knob ginger, grated
5clovesgarlic, grated
20.00 ml ground coriander
20.00 ml garam masala*
1kg tomatoes, roughly chopped
¾ cupraw cashew nuts
¾ cupwater
82.50 gm butter
126.25 gm pouring cream
2brown onions, roughly chopped
3clovesgarlic
3green cardamom pods
5black cardamom pods (optional)*
½ cupdried fenugreek leaves (optional)*
1cinnamon quill
5cloves
5.00 gm paprika
1 tsp chilli powder (optional)*
1 tsp mace (optional)*
1 tsp turmeric
Instructions:
Mix chicken with ginger, garlic, lemon juice, tandoori paste, yoghurt, and oil until chicken is coated. Refrigerate until ready to use.
Place all the ingredients for the butter chicken sauce in a pressure cooker and cook under high pressure for 25 minutes.
Once the sauce is simmering, preheat a griddle pan or barbecue over high heat. Cook the chicken in batches for 3-5 minutes per side until beautifully colored and charred. Set aside to rest until ready to use.
Gently release pressure and let the sauce cool briefly. Puree with a hand blender until smooth and velvety, while incorporating butter and cream.
Cut the cooked chicken into bite-sized pieces and add it to the sauce. Let it gently simmer for 5-10 minutes until the chicken is fully cooked.
Serve the dish with a side of fluffy rice and warm naan bread. Top it off with fresh coriander and crunchy cashew nuts for a delightful finish.