#COOKING: BUTTER CHICKEN RECIPE

Butter Chicken. This Indian institution requires some meticulous treatment, but is well worth the wait. This recipe will leave you with leftovers so no need to stress about lunch or dinner tomorrow also! And it tastes better the second day! You’re welcome.

Marinade:
4 chicken breasts, sectioned
2 tbsp MDH Curry Masala Blend (red chilli, coriander, cumin, turmeric, nutmeg, star anise)
1/2 cup plain yogurt
2 tbsps lemon juice
3 cloves garlic, minced
2 tbsp ginger, minced
1 teaspoon sea salt

Sauce:
1 can crushed tomatoes
1 can tomato paste
1/2 cup cherry tomatoes
2 tbsp MDH Curry Masala Blend
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup cashews/almonds, ground
3 tbsps Ghee or 2 tbsp butter + 1 tbsp oil
1 white onion, minced
3 chillies, seeded and minced
3 cloves garlic, minced
1 tbsp ginger, minced

Sea salt, to taste

Coriander or green onion, chopped for garnish

Instructions:
1. Place chicken pieces in marinade, mixing well and covering overnight in refrigerator.
2. In large skillet, sautée onions in ghee/butter on medium-high heat. Add chilli, ginger and garlic and fry till caramelized. Add chicken and marinade in batches. Do not overcrowd skillet.
3. Do not cook chicken fully. Remove from skillet once half-cooked.
4. Add tomatoes and paste to skillet, plus Masala. Cook about 10 minutes on medium heat.
5. Add chicken, chicken stock and 1/2 cup water and bring to boil. Reduce to low heat and simmer 30 minutes.
6. Toast almonds/cashews. Place into food processor with a tablespoon of water and blend into a paste.
7. Remove chicken from skillet and separate sauce into a blender. Add cream and blend quickly till smooth.
8. Place sauce back into skillet on medium heat. Once it boils, add-in ground cashews/almonds and salt, stirring evenly.
9. Add chicken and reduce to low heat for 10 minutes.
10. Garnish with chopped coriander or green onion and serve with Basmati Rice and/or Naan. Pickled lime, optional.

 

Gallery:

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on May 7, 2020 at 4:41pm PDT

 

(Photo credit: Mr. Will Wong)