Butter Chicken

Thick and creamy butter chicken is always a winner.

The ingredient of Butter Chicken

• 1 4 cup natural yoghurt
• 1 2 juice of lemon
• 2 cloves garlic finely chopped
• 2cm piece fresh ginger peeled and finely chopped
• 1 tablespoon garam masala
• 1 teaspoon salt
• 1kg boneless skinless chicken thigh fillets cut into bite size pieces
• 125g raw cashews
• 40g butter chopped
• 2 tablespoons peanut oil
• 2 medium onions finely diced
• 1 bay leaf
• 1 tablespoon garam masala extra
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 4 teaspoon ground cinnamon
• 1 cup tomato passata
• 1 teaspoon salt
• 300ml bulla cooking cream
• 1 2 cup chicken stock
• cooked rice to serve
• coriander leaves to serve

The Instruction of butter chicken

• combine all marinade ingredients in a bowl and massage into chicken cover and let stand while sauce is prepared
• reserve half the cashews and place remaining cashews in a food processor process until finely ground
• 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
• serve with rice and garnish with reserved cashews and coriander leaves

Nutritions of Butter Chicken

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