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Butter Chicken

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Serves: 6

Ingredients:

  • 1kg chicken thigh fillets, cut into large chunks
  • 1/4 cup tandoori paste
  • 200ml Australian natural yogurt
  • 40g Western Star butter
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger
  • 1 bay leaf
  • 1 teaspoon garam marsala
  • 1 cinnamon stick 
  • 1 teaspoon sweet paprika
  • 400g can diced tomatoes
  • 200ml chicken stock
  • 150ml thickened cream
  • 40g cold Western Star butter, cut into cubes, extra
  • 1/2 cup roasted cashews 
  • fresh coriander and basmati rice, to serve

Method:

  1. Mix chicken, paste and natural yogurt, marinate for approximately 1 hour (or as long as possible).
  2. Melt 20g butter in a casserole pan, brown chicken on all sides, then remove. Wipe pan clean and add remaining 20g butter, onion, ginger, bay leaf, garam marsala, cinnamon stick and paprika to the pan and cook stirring for 3 minutes until spices are fragrant and onion is softened. 
  3. Add browned chicken, tomatoes and chicken stock to pan and bring to a simmer, cover and cook stirring occasionally for 15 minutes, remove lid and cook for a further 15 minutes until chicken is tender and sauce is thick. 
  4. Stir cream into sauce and then whisk in cold butter, one cube at a time until incorporated and creamy. Simmer for 1-2 minutes until warmed through.
  5. Serve curry sprinkled with cashews, coriander and Basmati rice. 

Cooking Time: Prep: 20 minutes plus marinating time, Cooking Time: 45 minutes

Hints:

Butter chicken is even more delicious reheated a day later!

Photo: Butter Chicken