Butter Chicken
Ingredients
Marinated Chicken
- 750 g boneless chicken thighs
- 1 in knob ginger grated
- 3 cloves garlic minced
- ½ tbsp kashmiri chilli powder
- 1 tsp kosher salt
- 1 tbsp ghee
Gravy
- 1 tbsp ghee
- 1 onion chopped
- 500 g tomatoes roughly chopped
- 150 ml water
- 50 g cashews
- 3 cloves garlic minced
- 2 tbsp malt vinegar
- 4 tbsp sugar
- ½ tsp garam masala
- 1 tbsp kashmiri chilli powder
- 2 tsp kosher salt
- 70 g butter
- 3 tbsp double cream
- 1 tsp kasoori methi
Instructions
Marinated Chicken
- Meanwhile, cut the chicken into bite size chunks. Whisk the ginger, garlic, chilli powder and salt together in a bowl, then add the chicken and allow to marinade for at least 20 minutes.
- In a frying pan, heat the ghee over a medium-high heat. In batches, sear the chicken for around 2 mins per side, until lightly charred. Set the semi-cooked chicken aside.
Gravy
- Lower the heat to medium, melt the ghee and then add the onion and fry until softened, around 3 mins. Mix in the tomatoes, water, cashews, garlic paste, malt vinegar, sugar, garam masala, chilli powder and season with salt to taste. Allow it to simmer for 15-20 mins.
- Empty the pan into a separate container, then use a blender until the mixture is completely smooth. Press the mixture through a sieve back into the frying pan, you should be left with only the skin and seeds in the sieve.
- Add the butter, cream, chicken and kasoori methi and let it simmer for 5-7 minutes.