Butter Chicken

Name: Butter Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 8 pieces Chicken Thigh Fillet (8 chicken thigh fillets, sliced); 0 pieces Basmati Rice (steamed Basmati rice and or naan to serve); 0 pieces Dried Fenugreek Leaves (kasoori methi and coriander leaves, for garnish); 1 piece Ginger (1 thumb size piece fresh ginger, finely grated); 6 cloves Garlic (6 cloves garlic, finely grated); 1 ½ tsp Ground Turmeric (1 tsp ground turmeric + ½ tsp ground turmeric); 3 tsp Cumin Powder (1½ tsp ground cumin + 1½ tsp ground cumin); 3 tsp Ground coriander (1½ tsp ground coriander + 1½ tsp ground coriander); 1 tsp Garam Masala (1 tsp garam masala + 1 tbsp garam masala); 2 tsp Kashmiri Red Chili Powder (1 tsp kashmiri chilli powder + 1 tsp kashmiri chilli powder); 1 tsp Sea Salt (1 tsp sea salt + sea salt, to season); 1 piece Lemon Juice (juice of 1 lemon); 120 ml Greek Yogurt (120ml greek yoghurt); 2 tbsp Peanut Oil (2 tbs peanut oil); 100 g Unsalted Butter (100g unsalted butter); 1 piece Red Onion (1 red onion, finely diced); 4 pieces Cardamom (4 cardamom pods); 2 pieces Bay Leaves (2 dried bay leaves); 3 pieces Cloves (3 whole cloves); 60 g Cashew (60g cashews); 250 ml Water (250ml (1 cup) water); 400 g Crushed Tomatoes (400g can crushed tomatoes (or 6 fresh ripe tomatoes)); 100 ml Heavy Cream (100ml thickened cream); 1 tbsp Caster Sugar (1 - 2 tbsp caster sugar, to taste — up to 2)

Butter Chicken - Dinner (Indian)

65 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 4 servings

Chicken Thigh Fillet8 pieces · 8 chicken thigh fillets, sliced
Basmati Rice0 pieces · steamed Basmati rice and or naan to serve
Dried Fenugreek Leaves0 pieces · kasoori methi and coriander leaves, for garnish
Ginger1 piece · 1 thumb size piece fresh ginger, finely grated
Garlic6 cloves · 6 cloves garlic, finely grated
Ground Turmeric1 ½ tsp · 1 tsp ground turmeric + ½ tsp ground turmeric
Cumin Powder3 tsp · 1½ tsp ground cumin + 1½ tsp ground cumin
Ground coriander3 tsp · 1½ tsp ground coriander + 1½ tsp ground coriander
Garam Masala1 tsp · 1 tsp garam masala + 1 tbsp garam masala
Kashmiri Red Chili Powder2 tsp · 1 tsp kashmiri chilli powder + 1 tsp kashmiri chilli powder
Sea Salt1 tsp · 1 tsp sea salt + sea salt, to season
Lemon Juice1 piece · juice of 1 lemon
Greek Yogurt120 ml · 120ml greek yoghurt
Peanut Oil2 tbsp · 2 tbs peanut oil
Unsalted Butter100 g · 100g unsalted butter
Red Onion1 piece · 1 red onion, finely diced
Cardamom4 pieces · 4 cardamom pods
Bay Leaves2 pieces · 2 dried bay leaves
Cloves3 pieces · 3 whole cloves
Cashew60 g · 60g cashews
Water250 ml · 250ml (1 cup) water
Crushed Tomatoes400 g · 400g can crushed tomatoes (or 6 fresh ripe tomatoes)
Heavy Cream100 ml · 100ml thickened cream
Caster Sugar1 tbsp · 1 - 2 tbsp caster sugar, to taste — up to 2

Make it mine in the app

Steps

1Mix the ginger and garlic together and set half aside for the sauce. Mix the other half with the turmeric, cumin, coriander, garam masala, chilli and salt in a large bowl. Stir in the lemon juice and yoghurt.
2Mix chicken into the marinade with your hands. Cover and refrigerate for 2 hours, up to overnight.
3Heat half the butter and oil in a heavy based saucepan over medium-high heat. Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.
4Add the cardamom, cloves and bay leaves and stir through to infuse the butter. Then add the turmeric, cumin, garam masala, chilli powder and coriander. Season with salt and cook for 5 minutes, stirring often.
5Stir in the cashews, and cook until starting to toast. Pour in the water and deglaze the pan, then add the tomatoes. Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).
6After simmering the sauce for about 10 minutes, start cooking the chicken.
7After simmering for 20 minutes, remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.
8Return the sauce to the saucepan over a low heat. Stir through the remaining butter and the cream. Season to taste with the caster sugar.
9Preheat a BBQ grill to high heat. Cook the chicken slices for 5-6 minutes, turning to char well on both sides.
10Remove the chicken from the grill and add it to the finished sauce. Stir through over low heat for a few minutes, until heated hot.
11Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.