Butter Chicken
The first time I made this, it was very spicy, but also very sweet. I used different tomatoes and found plum tomatoes work best. I have used different brands of fenugreek leaves, the one used in this video needed to be ground before using. Using a yellow onion will make the sauce lighter in color. Not using cashews will change the color and creamy texture.
Equipment
- large pan
- blender
Ingredients
Chicken
- 1000 grams Chicken Breast, Diced
- 1.5 tsp Kashmiri Chili Powder
- 1.5 tsp Kosher Salt
- 1 inch Fresh Ginger, grated
- 1 Tbsp Garlic, minced
- 2 Tbsp Avocado Oil
Sauce
- 2 Tbsp Butter
- 100 grams Red Onion, chopped
- 500 grams Plum tomatoes, Chopped
- 50 grams Cashews, Raw
- 1/2 tsp Garam Masala
- 1.5 tsp Kashmiri Chili Powder
- 1 Tbsp Garlic, minced
- 1 tsp Kasuri Methi, Fenugreek leaves
- 1/2 tsp Sugar
- 1-1/4 tsp Salt
- 2 Tbsp Malt Vinegar
- 3/4 cup Water
- 3 Tbsp Butter
- 1/4 cup Heavy Cream
Instructions
- Marinate chicken breasts in Kashmiri chili powder, salt, ginger and garlic. Heat avocado oil in pan and cook chicken breasts 5 minutes on each side. Remove chicken from pan and set aside.
- In same pan, add butter and red onions, tomatoes. Saute for 10 minutes. Add cashews, garam masala, kashmiri chili powder, garlic, fenugreek leaves, sugar, salt and malt vinegar. Cook until tomatoes are stewed.
- Blend on high until smooth.
- Return sauce to pan. Add water to blender jug and swish it around or turn blender on high to clean out the rest of the sauce in the jug.
- Pour water into pan. Add more butter and cream. Mix in cooked chicken and simmer.
- Enjoy with basmati rice and naan.