🍗MELT IN THE MOUTH CREAMY BUTTER CHICKEN😍
INGREDIENTS
MARINADE
1.5kg boneless Chicken thighs
160ml yoghurt
1/2 Lemon juice
6 cloves garlic
1 tbsp ginger
2 tbsp Garam masala
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp coriander
1 tbsp cumin
1 tbsp salt
SAUCE
70g butter
1 onion
1 tbsp ginger
2 cloves garlic
1 tbsp garam masala
1 tbsp chilli powder
1 tbsp coriander
1 tbsp fenugreek
500ml tomato passata
150ml water
50g unsalted cashews
1 tbsp leftover chicken marinade
150ml double cream
1 tbsp sugar
Salt
Oil
Rice
Coriander to garnish
METHOD
First off we’re going to make a marinade for your chicken. Finely chop a tablespoon of ginger. Then mince 6 cloves of garlic. Chop another tablespoon of each for later on while you’re at it.
Get your chicken thighs and dice them into however big you want your chunks to be.
Then in a bowl add 2 tablespoons of garam masala, and one tablespoon of chilli powder, turmeric, coriander, cumin and salt. Add in your ginger and garlic and 160ml of yoghurt, with the juice of half a lemon.
Stir it together and then coat your chicken. Cover and refrigerate for at least 2 hours.
When you’re ready to crack on, dice an onion then fry your chicken in batches in oil until its cooked through and has an amazing golden char.
Take it out and put it to once side before sautéing your onion in butter until its soft. Then add the ginger and garlic you prepped earlier before adding another tablespoon of garam masala, chilli powder, coriander, cumin and fenugreek.
Then pour in 500ml of tomato passata. And about 120ml of water. Throw in the leftover marinade and about 50g of unsalted cashew nuts.
Simmer for a couple of minutes then add it to a blender to make it super creamy. Pour it back in and add 150ml of cream. As well as a tablespoon of sugar.
Mix and let that simmer for 5 minutes before adding a bit more butter. It is butter chicken after all.
In with your chicken. Stir until it’s totally covered then you’re ready to serve with rice and a sprinkle of coriander and enjoy.
