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Butter chicken
A rich tomato sauce, warming spices and a cream finish.
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Ingredients
- Chicken thighs800 g
- Tomatoes6 medium
- Onion2 large
- Butter100 g
- Double cream150 ml
- Cashews15
- Ginger and garlic paste2 tbsp
- Garam masala1 tsp
- Kashmiri chilli powder1.5 tsp
- Yoghurttwo to three spoons
- Kasuri methia good pinch, crushed
- Oilas needed
- Saltto taste
- Waterfor soaking the cashews
Method · 8 steps
Your saved place: step 1. Open cooking mode to continue.
- 1Marinate the chicken thighs in yoghurt, ginger and garlic paste and chilli powder. Leave it.
- 2Soak the cashews in hot water so they will blend smooth later.
- 3Heat the oil in a pan. Sear the chicken thighs in batches; they will finish cooking in the sauce.
- 4In the same pan, cook the onions down in butter.
- 5Add the tomatoes and cook until they collapse completely.
- 6Blend the sauce with the soaked cashews, then pass it through a sieve.
- 7Return the sauce to the pan, add the seared chicken thighs and simmer. Check doneness with a food thermometer against appropriate poultry safety guidance; appearance and this timer do not establish safety.
- 8Off the heat, stir in the cream, the garam masala and the crushed kasuri methi. Taste the sauce and choose how much salt to add.