Butter Chicken

18 ingredients
5 steps

Ingredients

  • 1 cup unsalted raw cashews
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 3 cloves garlic, coarsely chopped
  • 1 piece (1 1/2 inches) fresh ginger, grated
  • 2 tbsp white vinegar
  • 1/3 cup tomato paste
  • 1/2 cup yogurt
  • 2 lbs boneless skinless chicken thighs, halved
  • 5 tbsp butter
  • 1 None onion, finely chopped
  • 1 None cinnamon stick
  • 4 None cardamom pods, bruised
  • 1 tsp hot paprika
  • 1 can (15 oz) tomato puree
  • 3/4 cup chicken stock
  • 3/4 cup light cream

Directions

  1. 1
    Toast nuts in small dry skillet, stirring, until just light brown. Add garam masala, coriander and cayenne pepper, continue stirring, until nuts are lightly browned.
  2. 2
    Blend or process nut mixture with garlic, ginger, vinegar, tomato paste and half the yogurt until mixture forms a paste. Transfer to large bowl. Stir in remaining yogurt. Add chicken; turn to coat. Cover; refrigerate 3 hours or overnight.
  3. 3
    Melt butter in large saucepan on medium-high heat. Cook onion, cinnamon and cardamom, stirring, until onion is lightly browned. Add chicken mixture; cook, stirring, 10 mins.
  4. 4
    Stir in paprika, tomato puree and stock; bring to a boil. Reduce heat to low; simmer, uncovered, for 45 mins, stirring occasionally.
  5. 5
    Discard cinnamon and cardamom. Add cream; simmer, uncovered, for 5 mins. Season to taste.

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