Pieces of tender chicken fillet, smothered in a buttery, creamy masala sauce and flavoured with tempered Indian spices decorated with coriander and served alongside fluffy, fragrant rice ❤ That's exactly what we enjoyed for supper this evening: butter chicken 😍 Today's recipe is one made from scratch and a good one to keep for when I don't have Aminas butter chicken marinade on hand! Any butter chicken fans out there? Find the recipe below 👇
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Butter Chicken
Recipe credit: Unknown
Picture credit: @aniseeds
Marinate 1/2kg chicken fillet cut into cubes with a mixture of:
1 tsp salt
1 tsp red chilli powder
1 tsp tandoori masala
1/2 tsp cumin powder
1/2 tsp coriander powder
4 tblsps yoghurt
Lemon juice
Marinate for 1/2hr at least
In a non stick pan, heat 1/2 cup butter. Add 1 tsp cumin seeds and heat. Add 1 large onion, chopped and braise till golden. Add 4 cloves garlic (crushed) + 1 tbsp ginger paste. Braise. Pour onions into liquidiser jug. Add 2 large tomatoes, chopped, into same pan and braise. Add to liquidiser. Liquidise onion + tomato till smooth
In a large pot, add olive oil and heat up. Add in 2 bay leaves, 2 cardamom pods + 3 cloves and heat up. Add in chicken and fry till white. Add onion/tomato puree with 1 tbsp tomato paste and cook through till chicken is tender. Add in salt to taste, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp brown sugar, 1/2 tsp ground cinnamon and simmer. Add 1/2 cup cream. Add in 2 tsps cashew nut butter, a pinch of kasuri methi (ground fenugreek leaves), 1/2 tsp black pepper, 1/2 tsp garam masala and garnish with coriander
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