Creamy Butter Chicken

Serves 4
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Directions

  1. 1Combine yoghurt, paprika, black pepper, garam masala, cumin, turmeric, salt, and ginger-garlic paste in a bowl. Add the chicken and mix well until coated.
  2. 2Cover and refrigerate the chicken.
  3. 3Cook chicken in batches until lightly charred and almost cooked through, then remove from pan.
  4. 4Melt half the butter in the same pan over medium heat. Add cumin seeds and cook until fragrant.
  5. 5Add the onion and cook until softened, then stir in the garlic and chopped tomatoes and cook until the tomatoes break down.
  6. 6Stir in the tomato sauce, cashews, garam masala, paprika, salt, and stevia. Cook for 2 minutes.
  7. 7Pour in water, bring to a simmer, and cook until cashews are soft.
  8. 8Transfer the sauce to a blender and blend until completely smooth.
  9. 9Return the sauce to the pan with remaining butter over medium heat. Stir in Kashmiri chilli powder and simmer until slightly thickened.
  10. 10Add the light cooking cream and fenugreek leaves, and simmer until well combined.

Ingredients

  • 600 g chicken breast, cut into bite-sized pieces
  • 60 g plain greek yoghurt
  • 1 1/2 tsp paprika
  • 1 1/2 tsp cracked black pepper
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 2 tsp ginger-garlic paste
  • 30 g unsalted butter
  • 1 tsp cumin seeds
  • 1 whole onion, finely diced
  • 2 whole garlic cloves, sliced
  • 150 g ripe tomatoes, chopped
  • 1/3 cup tomato sauce
  • 20 g raw cashews
  • 1 tsp garam masala
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1 tsp stevia
  • 1 1/2 tsp kashmiri chilli powder
  • 200 ml light cooking cream
  • fresh coriander (optional)
  • 1 tsp fenugreek leaves (optional)

Equipment

bowlpanblender

Tips

  • Kashmiri chilli powder can be substituted with paprika.
  • Fenugreek leaves are optional if you can find them.