Butter Chicken by Ash

Ingredients

CHICKEN AND MARINADE 

1 whole chicken skinned and chopped or 4-6 skinned chicken breasts chopped in pieces or 8-10 skinned and chopped chicken thighs 

MARINADE 1 

1.5  tsp chilli powder Half lemon (juice), 

1.5 tsp salt 

MARINADE 2 

2 tbsp plain yogurt 

3 cloves crushed Garlic / 3 Tbsp grated Ginger 

1 .5 tsp ground turmeric 

2 tsp Garam masala 

 tbsp Fenugreek dried (I can give you that) – rub in palms of hands to get a fine dust

SAUCE AND TO FINISH 

1 Cinnamon stick 

4 cloves 

4 Cardamon pods  

2 tbsp of butter Chop 

2-3 large tomatoes 

1 tbsp tomato puree 

3 cloves crushed Garlic / 2 Tbsp grated Ginger 

2 birds eye green chillies opened up by slicing along the edge (depends on heat you like – if hotter chop up) 

1-2 tsp sugar 

1 tbsp cream (optional) 

1 tsp garam masala 

1 knob buter (optional) small handful of coriander (optional)

CASHEW PASTE 

12-15 white cashews (raw) 

1 tbsp of veg oil  

1 tbsp honey

Method

1ST MARINADE, ADD chilli powder, lemon juice, salt, TO, AND MASSAGE  INTO CHICKEN
 LEAVE IN FRIDGE FOR 1 HOUR

2ND MARINADE  ADD plain yogurt, garlic, ginger, turmeric, garam masala, fenugreek TO, AND MASSAGE INTO CHICKEN
LEAVE IN FRIDGE FOR 6-12hrs (I did 6)  

CASHEW PASTE

Roast cashews at 180C for 15mins. Remove and cool for 2 mins. Blend in a blender for 2 mins, Add veg oil, blend for 2 mins. Add honey blend until you have a paste like peanut butter (can take a further 2-3 mins depend on blender 

COOK THE SAUCE

1. In a HOT pan - dry fry for 20-40 seconds the cinnamon stick, clove, cardamon pods 
2. Take off the heat or put on a low heat, and add butter, stir and fry for 1 min.
3. Put back on a med heat, add garlic, ginger, chillies, stir and fry for 1 min (don’t burn the garlic)
4. Add tomatoes – stir and cook for 2 mins
5. Add tomato puree – stir in
6. Cook for 20-30 mins on a low-med heat, stir regularly, until you have a thick paste (the tomatoes should reduce, breakdown and thicken). If it starts to dry up or stick, add water. Lots of stirring until you get a paste.
7. Add cashew paste and cook for a further 5 mins (may need to add a bit of water to a consistency which is like thick cream)
8. Add sugar - taste to preference
9. Set aside off the heat.

COOK THE CHICKEN

TAKE CHICKEN OUT 1 HOUR BEFORE STARTING TO COOK, TO GET TO ROOM TEMP30 MINS BEFORE READY TO EAT, COOK THE CHICKEN

1. From the marinated chicken discard the excess yogurt – shake off, but doesn’t matter if you have some on the chicken, 
2. Warm a heavy bottomed pan, fry the chicken on medium heat, you shouldn’t need oil. 
3. Gently cook for 15-20mins, there should be some liquid that comes out of the chicken, reduce this down a bit, don’t let it dry up.

BRING IT TOGETHER

1. The chicken should be hot
2. Heat your sauce if you need to, and when hot, add the sauce to the chicken and gently cook for a further 5 mins. 
3. Add cream, 1 tsp garam masala to finish. Additional butter optional. 
4. Season to taste.
5. Chopped coriander to garnish