Butter Chicken

 

 

 

 

 

INGREDIENTS

For the marinade

• 50g natural yoghurt
• 1 tbsp plain flour
• 1 tbsp vegetable oil
• 4 cm piece ginger, finely grated
• 2 clove garlic, finely chopped
• 1 green chillies, seeds removed and chopped
• 1/2 tsp garam masala
• 1/2 tsp tandoori masala powder (optional)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 500g skinless fillets of chicken thighs, cut into 3cm pieces

For the masala

• 4 tsp raw cashew nuts
• 1 tbsp vegetable oil
• 4 tsp butter
• 1 bay leaf
• 5 cm piece ginger, finely grated
• 2 cloves garlic, finely chopped
• 1/2 tsp garam masala
• 1 tsp tandoori masala powder, (optional)
• 1 x 400g can chopped tomatoes
• 3-4 tbsp milk
• 100ml single cream
• 1 chilli, seeds removed and finely chopped

For a lower fat alternative, try using reduced fat evaporated milk instead of cream in the masala

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Method

1. For the marinade: Mix the yogurt, flour, oil, aromatics and spices together, then place the chicken in a shallow dish and coat it with the mixture. Marinate for at least 2 hours or overnight if you can.

2. Heat the oil in a large frying pan and gently fry the marinated chicken over a medium heat for 10–15 minutes until the chicken is cooked through.

3. For the masala: Soak the cashew nuts in hot water for 10-15 minutes, drain and grind to fine paste in blender, adding a little milk if needed.

4. Heat the butter in a large sauce pan, add the bay leaf, ginger and garlic and cook gently for 1 minute until lightly golden. Mix in the masala powders and fry for a further minute. Stir in the chopped tomatoes and sizzle until the mixture reduces and the tomatoes have lost most of their moisture. Mix in the cashew paste and add enough milk to get a thick, saucy consistency.

5. Add the chicken and cook on a low heat for 10 minutes to warm through. Reserve a teaspoon of the cream and stir the rest in with the chilli, then season to taste. Spoon into a warmed dish, garnish with the reserved cream and serve with chapatis.