Butter Chicken
125ml natural yoghurt
1 Tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
1 tsp ground cumin
1 tsp grated fresh ginger
2 garlic cloves, crushed
1kg chicken breast fillets, in largish cubes
# Combine all ingredients up to and including garlic in a bowl.
# Add chicken and stir well. Cover and refrigerate overnight.
60g unsalted butter
1 Tbsp sunflower oil
1 onion finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf
2 tsp sweet paprika
425g can tomato puree
60g cashews roasted then processed until powder
150ml chicken stock
250ml thickened cream
Steamed basmati rice, roasted cashews and chopped fresh coriander to serve
# Heat the butter and oil in a deepish pot over med heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
# Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer uncovered for 7 minutes.
# Take pan off the heat and stir in cream. Put back on heat and turn up slightly until it starts to simmer again then reduce to low. Cook further 5 minutes.
# Garnish with whole cashews, chopped coriander and serve with rice.