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70

Prep time

Minutes
20

Cook time

Minutes
4

Serves

Adults
Hard

Difficulty

Easy - Med - Hard

Butter Chicken

This creamy butter chicken recipe combines delicious spices with staple ingredients like onion, butter and tomato sauce for a tasty dish! Best of all it features stacks of locally sourced Australian Made, Australian Grown ingredients.

Ingredients

 

  • 1kg Chicken Thigh Fillets, cut into large pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon garam masala
  • 1 1/2 tbs sugar
  • Steamed basmati rice, to serve
  • Naan, to serve

 

MARINADE

  • 4 cloves garlic
  • 20g ginger, sliced
  • 1 tablespoon salt
  • 150g Fire Roasted Red Pepper Strips
  • 50g raw cashews

Method

 

  • To make the marinade, process the garlic, ginger, salt, red pepper strips and cashews in a food processor until a paste forms. Place chicken in a large glass or ceramic bowl. Add the marinade and turn to coat. Cover and place in the fridge for 1 hour to marinate.
  • Heat the oil and 1 tablespoon butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 mins or until soft. Add the cumin, ground coriander and garam masala and cook, stirring for 2 mins or until fragrant. Add the chicken to the pan and cook, stirring, for 5 mins or until caramelised. Add passata, cream and sugar and bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until chicken is cooked through. Add the remaining butter and stir to combine. Season with salt to taste.
  • Remove pan from heat. Add the yoghurt and stir to combine. Divide butter chicken among serving plates. Top with coriander and mint leaves and serve with steamed basmati rice and/or naan.

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