Butter Chicken

बटर चिकन

• Time 1 hr + 1 hr resting
• Serves 4
• Made with Satva Garam Masala

Chicken charred first, then simmered in a tomato and cashew gravy finished with butter, kasuri methi and a little cream. Garam masala at the start and again at the end.

Ingredients

• 600 gboneless chicken thighs, in pieces
• ½ cupcurd
• 1 tbspginger-garlic paste
• 2½ tspChilli Powder (1 for the marinade)
• 1½ tspGaram Masala (½ for the marinade)
• 1 tbsplemon juice
• 3 tbspbutter
• 1 tbspoil
• 4 largetomatoes, puréed
• 12cashews, soaked and ground to a paste
• 1 tspkasuri methi
• 1 tspCoconut Sugar
• ⅓ cupfresh cream
• to tastesalt

Method

1. Mix the chicken with the curd, half the ginger-garlic paste, 1 tsp chilli powder, ½ tsp garam masala, lemon and a little salt. Rest for an hour.
2. Sear the chicken in a very hot pan, or grill it, until charred in places. It does not need to cook through. Set aside.
3. Heat the butter and oil, add the rest of the ginger-garlic paste and stir for a minute. Add the tomato purée and cook for about 15 minutes, until it thickens and the butter separates.
4. Stir in the cashew paste, the remaining chilli powder and garam masala, salt and 1 cup of water. Simmer for 10 minutes. Blend smooth if you like it silky.
5. Add the chicken and simmer for 10 minutes until cooked through.
6. Crush the kasuri methi between your palms over the pan, stir in the coconut sugar and cream, and take it off the heat. Rest for 5 minutes before serving.

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