Butter Chicken

Just like you would find in an Indian restaurant.

Ingredients

• 
  
• 1 tbs peanut oil
• 1 shallots finely chopped
• 1/4 white onion chopped
• 2 tbs butter
• 2 tsp lemon juice
• 1/2 tbs ginger minced
• 1/2 tbs garlic minced
• 1 tsp garam masala
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 bay leaf
• 1/4 cup plain yoghurt
• 1/2 cup cream
• 1/2 cup milk
• 1 cup tomato puree
• 1/4 tsp cayenne pepper *to taste
• 1 pinch salt and pepper

Chicken

• 1 tbs peanut oil
• 500 g chicken thighs deboned skinless cubed
• 1 tsp garam masala
• 1 pinch cayenne pepper
• 1/4 tsp ground fenugreek seeds
• 1/4 cup cashews ground
• 1/4 cup water

• Method

  • STEP 1 Heat oil in a large saucepan over medium high heat.
  • STEP 2 Saute shallot and onion until softened.
  • STEP 3 Stir in butter, lemon juice, ginger and garlic, garam masala, chilli powder, cumin and bay leaf. Cook, stirring, for 1 minute.
  • STEP 4 Add tomato puree, and cook for 2 minutes, stirring frequently.
  • STEP 5 Stir in cream, milk and yogurt.
  • STEP 6 Reduce heat to low, and simmer for 10 minutes, stirring frequently.
  • STEP 7 Season with salt and pepper, remove from heat and set aside.
  • STEP 8 Chicken: Heat oil in a large heavy frypan over medium heat.
  • STEP 9 Cook chicken until lightly browned. Reduce heat, and season with garam masala and cayenne.
  • STEP 10 Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
  • STEP 11 Stir cooked chicken into sauce.
  • STEP 12 Mix together ground cashew and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

  Notes

  This dish is mild so you may want to adjust the spices if desired. It is the fenugreek and the cashews which give this curry its authentic taste. You may need a mortar and pestle to grind.