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How to make Best ever butter chicken

Yield = 6
Prep time: 0:15
Cook time: 1:15
Total time: 1:30

Ingredients

  • 1kg chicken thigh fillets, halved
  • 1/3 cup raw cashews
  • 1/4 cup ghee
  • 1 brown onion, halved sliced
  • 4 cardamom pods, bruised
  • 1 cinnamon stick
  • Pinch of ground cloves
  • 410g can tomato puree
  • 1 tablespoon white vinegar
  • 3/4 cup thickened cream, plus extra to drizzle
  • 4 cups steamed basmati rice, to serve
  • 2 small pappadums, to serve
  • Fresh coriander sprigs, to serve

Marinade

  • 1/2 cup plain Greek-style yoghurt
  • 2 tablespoons tomato paste
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 3 teaspoons sweet paprika
  • 1/2 teaspoon chilli powder

Method

  • Step 1 Make Marinade: Combine yoghurt, tomato paste, garlic, ginger, garam masala, ground coriander, cumin, paprika and chilli powder in a large glass or ceramic bowl.
  • Step 2 Add chicken to marinade, turning to coat. Cover. Refrigerate overnight to allow flavours to develop.
  • Step 3 Using a small food processor, process cashews with 1 tablespoon water until mixture forms a smooth paste, adding an extra tablespoon of water if needed.
  • Step 4 Melt ghee in a large heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add chicken and marinade. Cook, stirring, for 6 to 8 minutes or until chicken just starts to change colour. 5 Add cardamom, cinnamon, cloves and cashew paste. Cook for 1 minute. Add tomato puree and vinegar. Season with salt and pepper. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 1 hour or until chicken is tender and sauce has thickened. Stir in cream.
  • Step 5 Serve butter chicken with rice and pappadums, drizzled with extra cream and sprinkled with coriander.