From the Salivate! kitchen
Butter Chicken
The story behind the dish
There's a reason Butter Chicken is so popular - it's because it's absolutely delicious and a family favourite - all the flavours of a gorgeous Indian curry without the spicy heat to burn your mouth. It’s a kids go to!
The recipe
Butter Chicken
- Prep time
- ½ hour
- Cook time
- ½ hour
- Total time
- 1 hour
- Difficulty
- Easy
Ingredients
- 800 gm chicken thigh cubed
- MARINADE
- 1 tbsp Salivate! Butter Chicken Spice Blend
- ½ cup/120 g plain unsweetened Greek yogurt
- 2 Tbsp fresh lemon or lime juice
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- ½ tsp fine sea salt
- SAUCE
- 2 onions finely chopped
- 1 tsp Salivate! Butter Chicken Spice Blend
- 1 tomato, pureed
- 1 tbsp tomato paste
- 1 tbsp butter, ghee, or oil
- 2 cloves garlic, crushed
- 2cm ginger, grated
- 1 cup thickened cream
- 3 tbsp pureed cashew paste (soak and grind cashew nuts)
- 1-2 tsp salt (adjust to taste)
- 1 small bunch of coriander leaves for garnish
Method
- Place all the ingredients for the marinade in a medium bowl or ziptop bag and combine until smooth. Fold in the chicken and make sure the chicken is completely coated with the marinade. Leave in the refrigerator covered for 1 hour, preferably overnight.
- Heat the butter in a pan and add the onions. Fry until golden brown
- Add the chicken and salt. Fry for a minute until fragrant
- Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
- Add the milk and simmer covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. When the chicken is cooked, take off the lid and cook for a further minute or two. If the sauce is too thick, add some water
- When done add the cashew paste. Give it a good stir, but don't boil
- Adjust salt and garnish with the coriander leaves * If you would like this with a bit more punch, then add more of the blend.