Creamy Butter Chicken
Ingredients
To make the marinade
- 1 kg chicken thigh fillets, cut into large pieces
- 1/4 cup Bulla Sour Cream
- juice 1 lemon
- 2 cloves garlic, finely chopped
- 1 Tbsp minced ginger
To make the creamy butter sauce
- 2 Tbsp butter
- 2 Tbsp vegetable oil
- 2 onions, diced
- 1 bay leaf
- 1 Tbsp garam masala
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 125g cashews, finely ground
- 1 cup tomato passata
- 300mL Bulla Cooking Cream
- 1/2 cup chicken stock
TO SERVE
- fresh coriander leaves
- extra cashews, chopped
- sliced red chilli
Cooking Directions
- Combine chicken, Bulla Sour Cream, lemon juice, garlic and ginger in a bowl. Lightly cover and place in fridge for 1 hour to marinate.
- Heat butter and oil in large frying pan over medium heat. Add onions and bay leaf and cook for a few minutes until golden.
- Add spices and stir well.
- Add marinated chicken.
- Add cashews, passata and stock. Bring to the boil, reduce heat and simmer for 15 minutes.
- Add Bulla Cooking Cream. Stir well and continue to cook for a further 15 minutes.
- Garnish with chopped cashews, coriander, red chilli and Bulla Cooking Cream.
Ingredients
To make the marinade
- 1 kg chicken thigh fillets, cut into large pieces
- 1/4 cup Bulla Sour Cream
- juice 1 lemon
- 2 cloves garlic, finely chopped
- 1 Tbsp minced ginger
To make the creamy butter sauce
- 2 Tbsp butter
- 2 Tbsp vegetable oil
- 2 onions, diced
- 1 bay leaf
- 1 Tbsp garam masala
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 125g cashews, finely ground
- 1 cup tomato passata
- 300mL Bulla Cooking Cream
- 1/2 cup chicken stock
TO SERVE
- fresh coriander leaves
- extra cashews, chopped
- sliced red chilli