The Butter chicken recipe

The Butter chicken recipe

The Butter chicken recipe

Better than any Butter Chicken i've ever eaten at any indian restaurants.

serves 4

Ingredients of The Butter chicken recipe

125ml (1/2 cup) natural yoghurt

1 tbs lemon juice

1 tsp turmeric

2 tsp garam masala

1 tsp chilli powder

1 tsp ground cumin

2 tsp grated fresh ginger

2 garlic cloves, crushed

1kg chicken breast fillets, chopped

125g cashews, roasted

60g unsalted butter

1 tbs sunflower oil

1 onion, finely chopped

1 tsp ground cardamom

1 cinnamon stick

1 Indian bay leaf* or normal bay leaf

2 tsp sweet paprika

425g can tomato puree*

150ml chicken stock

250ml (1 cup) thickened cream

Steamed basmati rice, to serve

Description of The Butter chicken recipe

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.

Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.

Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.

Garnish with cashews, chopped coriander and serve with rice.

Notes & tips for The Butter chicken recipe

Begin this recipe the day before.

* Indian bay leaves are available from spice stores.

Note: Tomato puree not tomato paste.

Source - Taste.com.au