Butter Chicken
Indulge in creamy, spiced butter chicken that melts in your mouth—perfect with rice or naan!
Ingredients
- 800 g chicken thigh fillet
- 2 dl plain yoghurt
- 2 onions
- 4 garlic cloves
- 25 g fresh ginger
- 2 tbsp butter
- 2 tbsp neutral oil
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 1 dl cashew nuts
- 2 dl cream
- 2 tsp garam masala
- 2 tsp Kashmiri chilli
- 1 tsp dried fenugreek leaves
- 1 tsp salt
How to make it
- Mix the chicken with the yoghurt, 1 tsp salt, 1 tsp garam masala, 1 tsp Kashmiri chilli, half the ginger grated, and 2 crushed garlic cloves. Coat well and marinate for at least 30 minutes.
- Soak the cashew nuts in hot water for 10 minutes, then drain and blend them with a little water into a smooth pale paste.
- Heat the neutral oil and 1 tbsp butter in a wide pan. Add the onions and cook over medium heat for 8 to 10 minutes until soft and pale gold. Add the remaining garlic and ginger and cook for 1 minute until fragrant.
- Stir in the tomato purée, the remaining garam masala, the remaining Kashmiri chilli and the fenugreek leaves. Cook for 1 minute so the spices darken and smell warm, then add the chopped tomatoes and simmer for 10 minutes until thick and glossy.
- Blend the tomato mixture with the cashew paste until smooth, then pour it back into the pan and simmer gently for 5 minutes until velvety and orange-red.
- Heat the remaining 1 tbsp butter in a second pan and sear the marinated chicken over medium-high heat until browned on the outside, about 2 minutes per side. Add the chicken and any juices to the sauce and simmer for 10 to 12 minutes until cooked through and tender.
- Stir in the cream and simmer for 2 minutes more until the sauce is silky and coats the chicken in a rich sheen. Adjust with the remaining salt if needed.
- Serve in a wide shallow bowl, with the chicken pieces nestled in the smooth sauce and a little sauce pooled around the edges.
