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10/10 Butter Chicken
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10/10 Butter Chicken

1 h 15 minServes 6Nutri-Score C€€
from @cookwithes1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (cut into bite-sized pieces)Meat1 kg
  • garlic (bulb, grated)Produce1 piece
  • ginger (4 cm piece, grated)Produce4 pieces
  • plain yoghurtDairy30 ml
  • turmeric (ground)Spices2 g
  • coriander powderSpices6 g
  • cumin powderSpices6 g
  • paprika powderSpices6 g
  • chilli powderSpices2 g
  • garam masala powderSpices1 g
  • saltSpices5 g
  • mixed spiceSpices6 g
  • tandoori mixSpices4 g
  • lemon (juiced)Produce1 piece
  • oilPantry60 ml
  • gheeDairy90 g
  • onions (finely chopped)Produce2 pieces
  • waterOther60 ml
  • tomato pureePantry15 g
  • sugarPantry12 g
  • cashew nutsNuts & seeds40 g
  • tinned tomato (three quarters of a tin)Pantry300 g
  • double creamDairy250 ml
  • ground fenugreekSpices1 g
  • coarse black pepperSpices1 g
  • butterDairy30 g
  • fresh coriander (chopped, to garnish)Produce10 g

per serving

Nutrition

514kcal

Carbs
13 g
Proteins
39 g
Fat
34 g
Adapt tools

what you’ll use

Tools

  • Grater
  • Mixing bowl
  • Frying pan
  • Immersion blender

step by step

Method

  1. Prepare the ginger and garlic paste

    • Grate the garlic and the ginger.
    • Set aside half of the mixture for the marinade and keep the rest for the curry base.
    Step 1

  2. Marinate the chicken

    • In a bowl, combine the yoghurt, turmeric, coriander powder, cumin powder, paprika powder, chilli powder, garam masala, salt, mixed spice and tandoori mix.
    • Squeeze in the lemon juice and add half of the ginger and garlic paste.
    • Add the chicken and mix well, then cover with cling film.
    • Marinate for about 30 minutes.
    Step 2

  3. Sear the chicken

    • Heat the oil and ghee in a pan over medium to high heat.
    • Cook the marinated chicken until three quarters done, without cooking it all the way through.
    • Set the chicken aside.
    Step 3

  4. Start the curry base

    • Add the ghee to the pan, then the onions and the remaining ginger and garlic paste.
    • Cook until the onions start to caramelize.
    Step 4

  5. Cook the spices

    • Add the garam masala and tomato puree.
    • Add the mixed spice, paprika, chilli powder, cumin powder, coriander powder, salt and sugar.
    • Cook the spices through for 7 to 8 minutes.
    Step 5

  6. Add cashews and tomato

    • Add the cashew nuts and the tinned tomato.
    • Cook on medium to low heat until the cashew nuts soften.
    Step 6

  7. Blend the sauce

    • Blend everything with a hand blender until smooth.
    • Add the double cream and blend again.
    Step 7

  8. Add the chicken

    • Add the chicken cooked earlier and stir it all through.
    • Cook on low heat for about 6 minutes.
    Step 8

  9. Finish the curry

    • Add the remaining double cream, the ground fenugreek and the coarse black pepper.
    • Stir in the ghee and the butter.
    Step 9

  10. Garnish and serve

    • Garnish with fresh coriander.
    • Serve with cheesy garlic naan.
    Step 10
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