Butter Chicken
Servings Prep Time
10serves 30minutes
Cook Time Passive Time
30minutes 12hours
Servings Prep Time
10serves 30minutes
Cook Time Passive Time
30minutes 12hours
Ingredients
Instructions
  1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
  2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  3. Heat the butter in a pan over medium heat.
  4. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
  5. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
  6. Stir in cream and cook for a further 10 minutes.
  7. Garnish with cashews, chopped coriander and serve with seasonal vegetables.
Recipe Notes

To make a vegetarian version, you can substitute chicken for vegetarian “meat” or just use additional veggies.