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Butter Chicken

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Servings: 5 people

Ingredients

Marinade

  • 2 chicken breasts cubed
  • 50 g 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

Curry

  • 3 tomatoes chopped
  • 2 large onions chopped
  • 1 inch of ginger
  • 30 g cashews
  • 40 g butter
  • 2 tbsp tomato purée
  • salt to taste
  • 1 tsp dried fenugreek leaves/kasoori methi
  • 2 tbsp double cream
  • coriander to garnish

Instructions

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