Butter Chicken

Hands down has to be my favourite Indian dish to eat. It’s just so creamy, buttery and indulgent! It can’t be beat here is my recipe if you fancy giving it a go, I always pair it with some good ol’ garlic naan! Let me know if you all want that recipe too.

Ingredients for Butter Chicken

Serves 4-6

• 2 chicken breasts cubed 
• 50g melted butter
• 5 tbsp yoghurt
• 2 tsp turmeric
• 2 tsp red chilli powder
• 1 and half tbsp ginger/garlic paste
• pinch of cinnamon powder 
• salt to taste
• 3 tomatoes chopped
• 2 large onions chopped 
• 1 inch of ginger
• 30g cashews 
• 40g butter
• 2 tbsp tomato purée
• salt to taste
• 1 tsp dried fenugreek leaves/kasoori methi
• 2 tbsp double cream 
• coriander to garnish 

Method

1. Marinade your chicken in all the spices and yoghurt listed above for a minimum of 1hr, but ideally overnight.
2. Sauté your tomatoes, onions, cashews and ginger in oil on med-high heat for 5-6 minutes.
3. Remove from the heat and allow to cool, once cooled purée in a blender with 4 tbsps of water, until smooth.
4. Fry your marinated chicken in the butter for 5 minutes or until all the water it releases evaporates.
5. Add in salt and tomato purée and cook that down for a further 3 minutes. 
6. Strain your tomato and onion mixture into the pan using a sieve and stir well. 
7. Add in your fenugreek leaves and cook for a further 2 minutes on med-low heat. 
8. Turn the gas off and stir in your double cream.
9. Serve immediately and garnish with chopped coriander and some more cream!

If you like the look of this chicken and rice then you should definitely check out the ones below for some more amazing dishes:

• Chicken Kebabs
• Homemade cheesy garlic bread in under 30 minutes
• Korean Fried Chicken bites
• Chicken Tacos