Ingredients
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For Marination
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500g Meat / Veg / Paneer
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1 teaspoon Turmeric Powder
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1 teaspoon Chilli Powder
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1 teaspoon Salt
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Butter Chicken Dish
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3 tablespoons Mustard Oilor 3 tablespoon vegetable oil + 1 teaspoon dry mustard such as Colman's
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1 small-medium (100g) Red Onion
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10-20 Cashews
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75g Butter (Salted)
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3-5 Green Finger Chillies
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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2 tablespoons Tomato Paste
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1 teaspoon Chilli Powder
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1 teaspoon Coriander Powder
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1 teaspoon Cumin Powder
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1 teaspoon Garam Masala Powder
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1 teaspoon Salt
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1 teaspoon Sugar
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1 teaspoon Turmeric Powder
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80-100ml Single Cream
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250ml Water
Directions
Tender marinated chicken, seared in mustard oil then gently simmered in spices butter and cream
This is a rich, warming butter chicken, if you’re looking for the sweet, creamy ones found in restaurants and takeaways then this is what you’re looking for https://thecurrykid.co.uk/recipe/sweet-butter-chicken-from-scratch/
Steps
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1
Done
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marinate the meat in the turmeric, chilli and salt. Ideally allow to rest overnight but for at least 1 hour |
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2
Done
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add the mustard oil (or 3 tablespoon vegetable oil + 1 teaspoon dry mustard such as Colman's) to a pan and add in the meat. Cook until the meat is browned and starting to cook through, around 5 minutes then remove the meat and place aside (leave the oil) |
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3
Done
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add the onions to the pan and gently cook until caramelized, stirring frequently so they do not stick and burn |
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4
Done
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blend the caramelised onions and cashews with 1/2 cup water to form a paste and put aside |
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5
Done
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back to the pan add in your butter and chillies and fry for 2-3 mins stirring frequently |
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6
Done
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add the garlic and ginger paste, stir through and fry for 30-60 seconds |
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7
Done
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in with the tomato paste, blended onion and cashew paste and all of the spices, stir through and cook until the oil separates |
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8
Done
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add 125ml of hot water, stir through and allow to reduce by half |
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9
Done
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remove from the heat and add the cream, stir through and place back on the heat and cook until the oil separates again |
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10
Done
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add the remaining water as well as the meat. Stir and coat well and reduce until the consistency required and the meat is cooked through |
