Butter Chicken
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless cut into bite-sized pieces
For the chicken marinade:
- 50 g Natural yoghurt full-fat
- 1/2 Lemon juice
- ½ Green chillies finely chopped, to taste
- ¼ tsp Garam masala
- ¼ tsp Ground Turmeric
- ¼ tsp Ground Cumin
- ¼ tsp Chilli powder
For the curry:
- 1 tbsp Ghee
- 1 Onion finely chopped
- 1 Star anise
- 1 Cinnamon stick
- ½ tsp Cumin seeds
- 1/2 cloves Garlic mashed or grated
- 1 tsp Fresh ginger grated
- ¼ tsp Ground Cumin
- ¼ tsp Garam masala
- ¼ tsp Ground coriander
- 1 tsp Tomato purée
- 100 g Chopped tomatoes
- ¼ tsp Chilli powder to taste
- 1 tsp Cashew nuts ground, optional
- Sea salt to taste
- 50 ml Double cream
- 1 tsp Fenugreek leaves kasoori methi
- 1 tbsp Fresh Coriander chopped, for garnish
Method
- Marinate the chicken with all the marinade ingredients and set aside for 15 to 20 minutes.
- In a saucepan, heat 2 tablespoons of ghee. Add the cumin seeds, star anise, cinnamon stick, cumin powder, and coriander powder. Fry for a minute until fragrant.
- Add the marinated chicken to the pan and cook until it turns slightly golden. Once done, remove and place the chicken in a bowl.
- In the same pan add 2 tablespoons of ghee and add the chopped onions. Cook until they are soft and golden brown.
- Add the tomatoes, tomato purée, ginger paste, garlic paste, salt, and ground cashew nuts.
- Pour in 100 ml of hot water and cook for about 10 minutes, or until most of the water has evaporated.
- Blend the mixture into a smooth sauce using a hand blender
- Add the cooked chicken, fenugreek leaves, and double cream. Simmer gently for about 10 minutes.
- Garnish with garam masala and chopped coriander. Serve hot with naan or rice.