1Place a pan on high heat and add 700g of whole fresh tomatoes. Scald, char, and blacken the skins of the tomatoes.
2Place a pan on high heat and add 700g of whole fresh tomatoes. Scald, char, and blacken the skins of the tomatoes.
3Place a pan on high heat and add 700g of whole fresh tomatoes. Scald, char, and blacken the skins of the tomatoes.
4Split the chilies in half and remove the seeds with the tip of a knife. Add the chilies to the pan with the tomatoes.
5Split the chilies in half and remove the seeds with the tip of a knife. Add the chilies to the pan with the tomatoes.
6Split the chilies in half and remove the seeds with the tip of a knife. Add the chilies to the pan with the tomatoes.
7Once the tomatoes are black all over and their skins are naturally peeling off, remove them and the chilies from the pan and let them cool down. You can cover them to let them steam a little.
8Once the tomatoes are black all over and their skins are naturally peeling off, remove them and the chilies from the pan and let them cool down. You can cover them to let them steam a little.
9Once the tomatoes are black all over and their skins are naturally peeling off, remove them and the chilies from the pan and let them cool down. You can cover them to let them steam a little.
10Prepare the marinade by adding two tablespoons of garam masala to a bowl or platter.
11Prepare the marinade by adding two tablespoons of garam masala to a bowl or platter.
12Prepare the marinade by adding two tablespoons of garam masala to a bowl or platter.
13Grate eight cloves of garlic into the bowl.
14Grate eight cloves of garlic into the bowl.
15Grate eight cloves of garlic into the bowl.
16Scrape the skin off two thumb-sized pieces of ginger and grate them into the bowl.
17Scrape the skin off two thumb-sized pieces of ginger and grate them into the bowl.
18Scrape the skin off two thumb-sized pieces of ginger and grate them into the bowl.
19Season the marinade with salt and pepper.
20Season the marinade with salt and pepper.
21Season the marinade with salt and pepper.
22Add two tablespoons of yogurt to the marinade.
23Add two tablespoons of yogurt to the marinade.
24Add two tablespoons of yogurt to the marinade.
25Score the thick end of the chicken breast about half a centimeter to a centimeter thick to allow the marinade to penetrate quicker.
26Score the thick end of the chicken breast about half a centimeter to a centimeter thick to allow the marinade to penetrate quicker.
27Score the thick end of the chicken breast about half a centimeter to a centimeter thick to allow the marinade to penetrate quicker.
28Marinade the chicken, ensuring it gets into all the slits and cuts. Let it marinade for about 10 minutes.
29Marinade the chicken, ensuring it gets into all the slits and cuts. Let it marinade for about 10 minutes.
30Marinade the chicken, ensuring it gets into all the slits and cuts. Let it marinade for about 10 minutes.
31Heat a pan with a little bit of oil.
32Heat a pan with a little bit of oil.
33Heat a pan with a little bit of oil.
34Place the chicken straight into the hot oil and fry until dark and golden. Cook the chicken for about 8 to 10 minutes.
35Place the chicken straight into the hot oil and fry until dark and golden. Cook the chicken for about 8 to 10 minutes.
36Place the chicken straight into the hot oil and fry until dark and golden. Cook the chicken for about 8 to 10 minutes.
37While the chicken is frying, peel the skins and remove the stalks from the cooled tomatoes. Keep the chilies to one side.
38While the chicken is frying, peel the skins and remove the stalks from the cooled tomatoes. Keep the chilies to one side.
39While the chicken is frying, peel the skins and remove the stalks from the cooled tomatoes. Keep the chilies to one side.
40Gather all the peeled tomato skins and put them in your hand as they contain pure flavor.
41Gather all the peeled tomato skins and put them in your hand as they contain pure flavor.
42Gather all the peeled tomato skins and put them in your hand as they contain pure flavor.
43Remove the cooked chicken from the pan and place it on a board.
44Remove the cooked chicken from the pan and place it on a board.
45Remove the cooked chicken from the pan and place it on a board.
46To make the sauce, use the pan juices from cooking the chicken.
47To make the sauce, use the pan juices from cooking the chicken.
48To make the sauce, use the pan juices from cooking the chicken.
49Add the peeled tomatoes and all their juices into the pan.
50Add the peeled tomatoes and all their juices into the pan.
51Add the peeled tomatoes and all their juices into the pan.
52Stir in two tablespoons of cashew butter.
53Stir in two tablespoons of cashew butter.
54Stir in two tablespoons of cashew butter.
55Add 500ml of boiling water to help the sauce simmer down and thicken.
56Add 500ml of boiling water to help the sauce simmer down and thicken.
57Add 500ml of boiling water to help the sauce simmer down and thicken.
58Use a fork to squash all the tomatoes and let the sauce boil vigorously for a couple of minutes.
59Use a fork to squash all the tomatoes and let the sauce boil vigorously for a couple of minutes.
60Use a fork to squash all the tomatoes and let the sauce boil vigorously for a couple of minutes.
61Add one and a half chilies to the sauce. If you want to reduce the spice, add two teaspoons of mango chutney.
62Add one and a half chilies to the sauce. If you want to reduce the spice, add two teaspoons of mango chutney.
63Add one and a half chilies to the sauce. If you want to reduce the spice, add two teaspoons of mango chutney.
64Add the cooked chicken, cut into big chunks, to the sauce and let it simmer.
65Add the cooked chicken, cut into big chunks, to the sauce and let it simmer.
66Add the cooked chicken, cut into big chunks, to the sauce and let it simmer.
67Spoon three tablespoons of yogurt through the sauce.
68Spoon three tablespoons of yogurt through the sauce.
69Spoon three tablespoons of yogurt through the sauce.
70Garnish with a little bit of coriander on top.
71Garnish with a little bit of coriander on top.
72Garnish with a little bit of coriander on top.
73Serve the butter chicken with rice and chickpeas.
74Serve the butter chicken with rice and chickpeas.
75Serve the butter chicken with rice and chickpeas.
Ingredients
700 g fresh tomatoes, whole
700 g fresh tomatoes, whole
700 g fresh tomatoes, whole
chilies
chilies
chilies
2 tablespoons garam masala
2 tablespoons garam masala
2 tablespoons garam masala
8 garlic cloves
8 garlic cloves
8 garlic cloves
2 ginger, thumb-sized pieces
2 ginger, thumb-sized pieces
2 ginger, thumb-sized pieces
salt
salt
salt
pepper
pepper
pepper
2 tablespoons yogurt
2 tablespoons yogurt
2 tablespoons yogurt
chicken breast
chicken breast
chicken breast
oil
oil
oil
2 tablespoons cashew butter
2 tablespoons cashew butter
2 tablespoons cashew butter
500 ml boiling water
500 ml boiling water
500 ml boiling water
1.5 chili
1.5 chili
1.5 chili
2 teaspoons mango chutney
2 teaspoons mango chutney
2 teaspoons mango chutney
3 tablespoons yogurt
3 tablespoons yogurt
3 tablespoons yogurt
coriander
coriander
coriander
rice
rice
rice
chickpeas
chickpeas
chickpeas
Equipment
panknifegraterspoonbowlforkboard
Tips
To take the edge off the spice, add mango chutney.
Score the chicken breast to allow the marinade to penetrate quicker.
Save the tomato skins and juices for pure flavor in the sauce.