Makes: Serves 6
Prep Time: 30 mins plus 20 mins marination
Cook time: 40 mins
Things you need:
Butter Chicken marinade
780g Chicken thighs cut into bite sized pieces
20g Ginger paste
20g Garlic paste
7g Salt
Butter Chicken Sauce
160g Diced onion
620g Very ripe tomatoes
60g raw unsalted cashews
80-100g Unsalted butter
20g Garlic paste
20g Ginger paste
20g Sugar
1 Tbsp Kashmiri chilli powder
0.5 Tbsp red chilli powder
1.5 cup water
1 Tbsp (10g) Garam masala
1-2 Tbsp Kasoori Methi
100ml Whipping cream
Salt to taste
2 Tbsp Extra Virgin olive oil
Steps
Marinate the chicken for 20 mins set aside
Sear off the chicken with 1 tbsp of oil and 20 g of butter for 5 mins and set aside.
In the same pan sweat down the onions in 20g of the butter and 1 tbsp of Extra Virgin olive oil for 7 mins (you want it nutty brown) Then add the ginger and garlic paste. Cook for a few more mins. Add all the chilli powder and garam masala, 1 Tbsp methi, sugar and cashews. Stir through for 1 min. Then add tomatoes and water. Bring to a boil. Then cover and simmer for 15 mins.
Blitz this all up in a blender then pour back into the pan. Add the cream and rest of the butter. Mix through on a low heat to emulsify. Add the chicken. Bring to a gentle boil. Cover and simmer for 20 mins.
Then stir and adjust seasoning and add rest of methi. Serve with rice and or naan.
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