Butter Chicken

By Hayden Quinn
Serves  4
Preparation   20 mins
Cooking   50 mins
Print recipe

Ingredients

Chicken

Butter Chicken Sauce

  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala*
  • 1kg tomatoes, roughly chopped
  • ¾ cup raw cashew nuts
  • ¾ cup water
  • ⅓ cup butter
  • Salt, to taste
  • ½ cup butter
  • ½ cup pouring cream
  • 2 brown onions, roughly chopped
  • 3 cloves garlic
  • 3 green cardamom pods
  • 5 black cardamom pods (optional)*
  • ½ cup dried fenugreek leaves (optional)*
  • 1 cinnamon quill
  • 5 cloves
  • 2 teaspoons paprika
  • 1 teaspoon chili powder (optional)*
  • 1 teaspoon mace (optional)*
  • 1 teaspoon turmeric

To serve

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

Method

  1. Combine chicken, ginger, garlic, lemon juice, tandoori paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed.
  2. In a pressure cooker* add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached.
  3. 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.
  4. Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream.
  5. 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.
  6. Serve, with rice and naan breads, garnishing with coriander and cashew nuts.