Butter Chicken 🥘

By Andy Cooks · 45 min

Ingredients

Instructions

1. Mix the ginger and garlic, setting half aside for the sauce. Combine the other half with the turmeric, cumin, coriander, garam masala, chilli powder and salt in a large bowl, then stir in the lemon juice and yoghurt.
2. Add the chicken, coat well, then cover and refrigerate for 3 hours to overnight.
3. Heat half the butter and the peanut oil in a heavy saucepan over medium-high heat. Add the onion and the reserved ginger-garlic, and cook 2 minutes until the onion softens.
4. Add the cardamom, cloves and bay leaves and stir to infuse the butter. Add the turmeric, cumin, garam masala, chilli powder and ground coriander, season with salt, and cook 5 minutes, stirring often.
5. Stir in the cashews and cook until they start to toast. Pour in the water to deglaze, add the tomatoes, and bring to a simmer. Reduce the heat and simmer 20 minutes, adding a little water if the sauce gets too dry.
6. Remove and discard the whole spices. Blend the sauce until smooth and creamy.
7. Return the sauce to a low heat and stir in the remaining butter and the cream. Season to taste with caster sugar.
8. Preheat a BBQ grill to high. Cook the chicken slices 5–6 minutes, turning to char well on both sides.
9. Add the grilled chicken to the sauce and stir over low heat for a few minutes until hot through.
10. Serve over steamed basmati rice or with naan, garnished with coriander and kasoori methi.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionGingerTomatoLemonRiceCreamYoghurt