Butter chicken

Thick and creamy butter chicken is always a winner.

The ingredient of Butter chicken

1. 1/4 cup natural yoghurt
2. 1/2 juice of lemon
3. 2 cloves garlic, finely chopped
4. 2cm piece fresh ginger, peeled and finely chopped
5. 1 tablespoon garam masala
6. 1 teaspoon salt
7. 1kg (boneless skinless) chicken thigh fillets, cut into bite-size pieces
8. 125g raw cashews
9. 40g butter, chopped
10. 2 tablespoons peanut oil
11. 2 medium onions, finely diced
12. 1 bay leaf
13. 1 tablespoon garam masala, extra
14. 2 teaspoons sweet paprika
15. 1 teaspoon ground cumin
16. 1/4 teaspoon ground cinnamon
17. 1 cup tomato passata
18. 1 teaspoon salt
19. 300ml Bulla cooking cream
20. 1/2 cup chicken stock
21. Cooked rice, to serve
22. Coriander leaves, to serve

The instruction how to make Butter chicken

1. Combine all marinade ingredients in a bowl and massage into chicken. Cover and let stand while sauce is prepared.
2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
3. Heat butter and oil in a large sauce pan over medium heat until butter is melted. Add onion and bay leaf and slowly cook until onion is golden, about 15 u2013 20 minutes. Reduce heat if onion browns too quickly. Stir in garam marsala, paprika, cumin, cinnamon and salt, cook for a minute. Add chicken and marinade, cook for 5 minutes tossing in onion mixture. Add processed cashew, passata and stock. Simmer for 20 minutes. Stir in cream and cook for a further 15 minutes.
4. Serve with rice and garnish with reserved cashews and coriander leaves.

Nutritions of Butter chicken

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