Butter Chicken
Ingredients
to make the marinade
- 1/4 cup Bulla European Natural Yoghurt
- juice of 1 lemon
- 2 cloves garlic
- 2cm piece fresh ginger, peeled
- 1 Tbsp garam masala
- 1 tsp salt
- 1 kg boneless, skinless chicken thigh fillets
to make the sauce
- 125g raw cashew nuts
- 40g butter
- 2 Tbsp peanut oil
- 2 medium onions, finely diced
- 1 bay leaf
- 1 Tbsp garam masala
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1 cup tomato passata
- 300mL Bulla Cooking Cream
- 1/2 cup chicken stock
to serve
- coriander leaves
- cooked rice
Cooking Directions
- Combine all marinade ingredients in a bowl and massage into chicken, cover and let stand while sauce is prepared.
- Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Heat butter and oil in a large saucepan over medium heat until butter is melted. Add onion and bay leaf and slowly cook until onion is golden, about 15-20 minutes. Reduce heat if onion browns too quickly. Stir in garam marsala, paprika, cumin, cinnamon and salt, cook for a minute. Add chicken and marinade, cook for 5 minutes tossing in onion mixture.
- Add processed cashews, passata and stock. Simmer for 20 minutes.
- Stir in Bulla Cooking Cream and cook for a further 15 minutes.
- Serve with rice and garnish with reserved cashews and coriander leaves.
Ingredients
to make the marinade
- 1/4 cup Bulla European Natural Yoghurt
- juice of 1 lemon
- 2 cloves garlic
- 2cm piece fresh ginger, peeled
- 1 Tbsp garam masala
- 1 tsp salt
- 1 kg boneless, skinless chicken thigh fillets
to make the sauce
- 125g raw cashew nuts
- 40g butter
- 2 Tbsp peanut oil
- 2 medium onions, finely diced
- 1 bay leaf
- 1 Tbsp garam masala
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1 cup tomato passata
- 300mL Bulla Cooking Cream
- 1/2 cup chicken stock
to serve
- coriander leaves
- cooked rice