Butter Chicken

Delicious restaurant-style butter chicken made right at home with simple ingredients. The chicken is marinated overnight and cooked in a rich gravy made from a spicy tomato and cashew nut paste mixed with fresh cream. This mouthwatering dish is made in the Le Creuset Signature Buffet Casserole.

INGREDIENTS

For the Chicken:

4 large chicken breasts, cut into bite-size pieces or 900 g chicken thigh fillet, cubed
1 cup plain double thick yogurt
1 tbsp red chilli ginger and garlic paste (recipe)
1 tsp garam masala
1 tsp turmeric
1 tsp jeera powder
1 tsp dhania
3 tsp kashmiri chili powder (add according to your liking)
2 tsp @thehealthyplateza butter chicken spice blend (optional)
1 tsp salt
1 tbsp chopped fresh coriander
2 tbsp olive oil or butter

For the Butter Chicken Sauce:

6 tbsp butter, divided
1 medium onion, sliced
1 tbsp red chilli ginger and garlic paste
2 tsp garam masala
1 tsp jeera powder
3 ripe jam tomatoes finely chopped
3 tbsp kashmiri chilli powder (add according to your liking)
1 tsp salt
1 tbsp @thehealthyplateza butter chicken spice blend (optional)
If you not using the butter chicken masala add 1/2 tsp turmeric
1/2 cup cashews, unsalted
250 ml fresh cream
1 tbsp sugar
fresh coriander to garnish
dried fenugreek leaves to garnish

METHOD

For the Chicken:

Combine the chicken ingredients in a large bowl and stir until the chicken is completely coated. Marinate the chicken for a hour or overnight.

Heat 1 tbsp of olive oil or butter in a Le Creuset Signature Buffet Casserole over medium heat. Sear chicken pieces in oil or butter, until browned all each side, about 3 minutes (the chicken will properly cook in the sauce). Set chicken aside on a plate to keep warm.

For the Butter Chicken Sauce:

To the same casserole, add 3 to 4 tbsps of butter and melt over medium heat. Toss in the onions and let cook about 5 minutes, scraping any browned bits off the bottom of the pan.

Add in the red ginger and garlic paste (see ingredients list for recipe) and garam masala and cook for about 30 seconds.

Stir in the tomatoes, kashmiri chilli powder, butter chicken masala or turmeric, salt and cashews. Bring mixture to a light simmer for about 10 minutes, until the mixture turns a deep red colour.

Scoop the mixture into a blender and process until smooth. Pour the mixture back into the casserole over low to medium heat and gradually stir in the fresh cream and sugar.

Add the chicken (and any juices) back into the sauce and bring to a simmer, stirring frequently. Finally add in the remaining 3 tbsp of butter and let it melt into the sauce as you stir. Leave it to cook on low for five minutes till the gravy slightly thickens.

While the gravy thickens a little, adjust your spices according to your taste – such as more kashmiri chilli powder/butter chicken spice or kashmiri mixed masala and your salt. Garnish with some freshly chopped coriander, dried fenugreek leaves (@thehealthyplateza butter chicken spice blend already contains dried blended fenugreek leaves)

Serve warm with basmati rice or warm naan bread and enjoy!

Recipe and image courtesy of The Healthy Plate.