Butter Chicken
We’ve never been to India and frankly don’t know how authentic this recipe is. However, after playing around with different ingredients and cooking methods, we can conclude that this is the best, smoothest butter chicken you can make at home. Try this dish with our Spinach Tofu Curry and you’ll have a well balanced feast of flavors.
Ingredients:
(makes 3-4 servings)
450g tomatoes
350g boneless, skinless chicken thigh
50g cashew nuts
100ml water
1 onion, chopped
2 tbsp of garlic, grated
1 tbsp of ginger, grated
3 tbsp of butter
3 tbsp cream
1.5 tbsp white vinegar
3 tbsp chili powder
3 tbsp sugar
1 tbsp salt
1 tsp paprika
1 tsp garam masala
Optional garnish: Chopped parsley, or, if you can find it: fenugreek leaves (kasuri methi)
Special Equipment Needed:
Blender or food processor
Fine mesh sieve
Instructions:
Cut the chicken into bite sized strips.
In a bowl, combine the chicken with 1/2 tbsp of grated garlic, 1 tbsp of grated ginger, 1/2 tbsp of chili powder, and 1/2 tbsp of salt. Mix everything together, cover, and set aside.
Chop the onion and cut the tomatoes into cubes. Don’t worry about cutting things super finely, as everything will go into a blender later.
In a large frying pan, heat a bit of vegetable oil and fry the chicken. Once they have taken on a nice color on both sides, transfer to a bowl and set aside. Don’t worry about them being fully cooked through, as they will continue to cook later.
To your pan, add a bit more oil and 1tbsp of butter. Fry the chopped onion for a few minutes until fragrant and soft.
Add the cubed tomatoes, cashew nuts, and remaining 1.5 tbsp of grated garlic.
Add the water, vinegar, and all of the remaining spices (1/2 tbsp salt, 2.5 tbsp chili powder, 3 tbsp sugar, 1 tsp paprika, 1 tsp garam masala).
Simmer everything for around 20 minutes on medium heat.
Transfer everything to a blender and blend until smooth.
Now, press everything through a fine mesh sieve into a bowl. Strain until all that is left are the skins and seeds of the tomatoes. This will take some time, but is absolutely worth it.
Transfer the smooth sauce back to your pan over low heat.
Add the chicken back to the sauce and let it simmer for another 5 minutes. Now add the remaining butter. Taste for seasoning.
Put the butter chicken into a serving bowl and drizzle with cream. Add some chopped parsley for garnish. Serve with rice and/or naan bread.
Enjoy!
