Best Butter Chicken

Name: Best Butter Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 650gÂ Lilydale Free Range Chicken Thigh Fillets; Juice, 1 lemon; 1 teaspoonÂ tandoori curry paste; 1 tablespoonÂ natural yoghurt; 1 tablespoonÂ vegetable oil; 3 cm knob ginger, grated; 5 cloves garlic, grated; 1 teaspoon turmeric; 1 teaspoon mace (optional)*; 1 teaspoonÂ chili powder (optional)*; 2 teaspoons paprika; 5 cloves; 1 cinnamon quill; Â½ cup dried fenugreek leaves (optional)*; 5 black cardamom pods (optional)*; 3 green cardamom pods; 3 cloves garlic; 2 brown onions, roughly chopped; Â½ cup pouring cream; Â½ cup butter; Salt, to taste; âÃÃ¬ cup butter; Â¾Â cup water; Â¾ cup raw cashew nuts; 1kg tomatoes, roughly chopped; 1 tablespoon garam masala*; 1 tablespoon ground coriander; Cashew nuts, roughly chopped, to garnish; Coriander, to garnish; Cooked basmati rice, to serve

20 mins Prep

50 mins Cook

4 Serves

Home > Recipes > Best Butter Chicken

Copy Link

Save

Chicken

650g Lilydale Free Range Chicken Thigh Fillets
Juice, 1 lemon
1 teaspoon tandoori curry paste
1 tablespoon natural yoghurt
1 tablespoon vegetable oil
3 cm knob ginger, grated
5 cloves garlic, grated

Butter Chicken Sauce

1 teaspoon turmeric
1 teaspoon mace (optional)*
1 teaspoon chili powder (optional)*
2 teaspoons paprika
5 cloves
1 cinnamon quill
½ cup dried fenugreek leaves (optional)*
5 black cardamom pods (optional)*
3 green cardamom pods
3 cloves garlic
2 brown onions, roughly chopped
½ cup pouring cream
½ cup butter
Salt, to taste
‚Öì cup butter
¾ cup water
¾ cup raw cashew nuts
1kg tomatoes, roughly chopped
1 tablespoon garam masala*
1 tablespoon ground coriander

To serve

Cashew nuts, roughly chopped, to garnish
Coriander, to garnish
Cooked basmati rice, to serve
Naan breads, to serve

Clear selections

Copy to clipboard

Combine chicken, ginger, garlic, lemon juice, tandoori paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed.
In a pressure cooker* add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached.
While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed.
Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream.
Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through.
Serve, with rice and naan breads, garnishing with coriander and cashew nuts.