Butter Chicken

Fri, 6 September 2024

• 500g chicken, cut into cubes 
• 1⁄2 tsp chili powder 
• 1/2 tsp salt 
• 1 tbsp lemon juice  
• 100g Greek yogurt 
• 2 tsp garlic paste 
• 2 tsp ginger paste 
• 1 tsp turmeric 
• 1 tsp garam masala 
• 1⁄2 tsp cumin powder 
• 1 tsp coriander powder 
• 1 tablespoon oil 

• 2 to 3 tablespoons butter 
• 1/2 tsp cinnamon  
• 1 tsp onion powder or granules (not salt!)
•  1/2 tsp ground cardamon
•  1/4 tsp ground cloves   
• 2 tsp garam masala
•  1 tsp ground coriander 
• 1/2 tsp ground cumin 
• 5 tbsp tomato puree 
• 2 tsp garlic paste 
• 2 tsp ginger paste 
• 30 whole raw cashews 
• 120ml hot water 
• 1 tsp salt 
• 1 teaspoon sugar 
• 150ml water 
• 200ml double cream
•  2 tablespoons coriander leaves 
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• Place the chicken into a large bowl and add all of the ingredients listed for marinading. Pop it into the fridge for 30 minutes or overnight. 
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• In another bowl, add the cashew nuts and cover them with 120ml hot water. Allow them to stand for 30 minutes. 
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• Once the nuts have soaked, pop them into a blender and blitz until they form a thick cream. 
•  Place a saucepan on a medium heat and add the butter. Once it is foaming, add the ginger and garlic paste and cook for two minutes until fragrant.
•  
• Add all of the spices and coat in the oil until the aromas waft from the pan. 
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• Add the tomato puree, cashew cream, double cream, salt, sugar and 150ml of water. Allow it to come to a simmer and cook for 15 minutes. 
•  
• Preheat your grill. Remove the from the marinade and place onto a tray. Cook it directly under the grill for 10 minutes turning half way. It will taste even better if it gets a bit charred!  
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• Add the chicken to the sauce and simmer for another 5 minutes. Serve with fresh coriander, basmati rice and naan bread.