Butter Chicken
Butter chicken, a luscious, heart-warming delight, goes beyond mere sustenance. Indulge in the rich, creamy, subtly spiced symphony that leaves a lingering aftertaste, making every moment a culinary celebration.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 2 tsp Chilli Powder
- 1 tsp Salt
- 30 ml Oil
- 2 Onions
- 500 g Tomatoes
- 50 g Cashews
- 500 ml Water
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tbsp Butter
- 50 ml Double Cream
- 1 tsp Dried Fenugreek Leaves (Methi)
Instructions
- 1
Cut the chicken into small bite size pieces then add into a bowl along with all the marinade ingredients and mix until each pieces is fully coated before setting aside to marinate for at least 1 hour
- 2
Once the chicken has marinated heat up the oil in a pan on medium heat until hot
- 3
Add the marinated chicken pieces and fry for 2-3 minutes on either side until lightly charred then remove from pan and set aside
- 4
Add the onions and cook for 3-4 minutes until softened
- 5
Add the tomatoes, cashews, water, garlic paste, ginger paste, salt and garam masala then cook for 5-10 minutes until tomatoes are softened
- 6
Turn off the heat and allow the mixture to cool down before adding into a food processor and blending until a smooth paste forms – if there are any lumps strain through a sieve back into the pan
- 7
Add the butter, double cream and fenugreek leaves and cook for a further 10-15 minutes
- 8
Add the cooked chicken pieces and allow to simmer for 10 minutes until the chicken is cooked through
- 9
Serve with basmati rice or garlic naan then enjoy!