Butter Chicken

This curry recipe will not disappoint! It’s tasty and just as good as your take out curry.

You don’t need to use a lot of spices and you’re not going to spend hours slaving away in the kitchen which makes this a good midweek dinner option.

Serves 4

Ingredients:

For the chicken:

• 500g chicken boneless chicken breast
• 1 tbsp garlic paste
• 1 tbsp ginger paste 
• 1 tbsp Kashmiri chilli powder 
• Salt 

For the sauce:

• 450g tomatoes, cut into quarters
• 1 white onion, chopped 
• 1 tbsp garlic paste 
• 50g cashew nuts 
• 1 tsp kasoori methi
• 1/2 tsp garam masala 
• 4 tbsp caster sugar 
• 1 tbsp Kashmiri chilli powder 
• 5 tbsp butter
• 4 tbsp double cream 
• 2 tbsp malt vinegar 
• Salt to taste 

Cut your chicken and add to a bowl. Add the garlic & ginger pastes, chilli powder and sait. Mix well and leave to marinade for a minimum of 30 minutes. Overnight is best.

In a pan, heat some olive oil and fry the chicken until cooked through. Add to a bowl and set aside.

In the same pan, add the onion, a little oil and a tablespoon of butter. Once the onions are cooked, add the tomatoes and cashew nuts. Add some water, the garlic paste, salt, malt vinegar, sugar, garam masala and chilli powder. Mix well and leave to simmer on a low heat for 20 minutes. 

Now all your ingredients are soft, add the mixture into a large mixing bowl and using a hand held blender, blitz the sauce until there are no lumps and it’s smooth. Strain the mixture through a sieve back into the pan, add some more water if too thick. Add the rest of the butter, cream, chicken and kasoori methi. Mix well and leave it to simmer for 5 minutes.

Serve with rice and garnish with a drizzle of cream and a sprinkling of kasoori methi.