adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

My kinda butter chicken
0 Likes
Total Time:
40 minutes
Indulgent butter chicken: creamy, spicy, and comforting with minimal effort.
Ingredients:
  • 2–3 fresh mixed-colour chillies
  • 350 g ripe mixed-colour cherry tomatoes
  • 4 cloves of garlic
  • 6cm piece of ginger
  • 1 tablespoon garam masala
  • 4 heaped tablespoons natural yoghurt
  • 2 x 150 g free-range skinless chicken breasts
  • olive oil
  • 2 tablespoons smooth cashew butter
Instructions:
  • Halve and deseed the chillies and place them in a large non-stick frying pan on high heat with the tomatoes until blackened, turning occasionally. Meanwhile, peel the garlic and ginger, grate into a large bowl, and mix with most of the garam masala, a pinch of sea salt, black pepper, and 1 tablespoon of yoghurt. Score the chicken breasts at 1cm intervals, then coat with the marinade. Once charred, transfer the tomatoes and chillies to a cutting board, return the pan to a medium heat with ½ tablespoon of olive oil, and cook the chicken for 10 minutes, flipping halfway. Discard the tomato skins, chop 1–2 chillies, and remove the chicken from the pan. Add chopped chillies, cashew butter, and tomatoes to the pan. Pour in 250ml boiling water, stir, and let it thicken for 2 minutes. Return the chicken to the pan, cook for another 2 minutes, then season the sauce to taste and stir in the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.

Similar Recipes