Butter Chicken - certified banger. Serves 2-3 6 chicken thigh skinned and boned 8 tbsp natural yoghurt 6 garlic cloves finely grated/minced 10g fresh ginger finely grated Juice of half a lemon 2 tsp salt 1 tsp ground cumin 1 tsp chilli powder 1/2 tsp ground tumeric 1 1/2 tsp ground coriander 1 green chilli finely minced 80g ghee or butter 1 cinammon stick 4 cardamom pods 1 tsp cumin seeds 4 cloves 2 onion finely sliced 4 garlic cloves finely grated 10g fresh ginger finely grated 1 tbsp tomato purée 80g cashews (soaked in water for 2 hours) 1 1/2 tsp chilli powder 2 tsp ground cumin 1/2 tsp ground fenugreek 2 tsp garam masala 1 tin of chopped tomatoes 2 tsp salt 150ml double cream 1 1/2 tbsp dried fenugreek leaves Butter Handful of chopped fresh coriander 1. Marinate the chicken thighs in a mix all the marinade ingredients for 4-24 hours 2. Grill under a very hot grill until charred 3. Heat the ghee in a pan and add the whole spices/seeds, cook for 1 minute then add the onions 4. When the onions have browned add the tomato purée then garlic/ginger, Stir through for 2-3 minute then add the remaining spices. 5. Add the cashew then the tomatoes. Simmer on a medium low heat for 20 mins before removing the whole spices and adding cream and a pinch of fenugreek leaves (kasoori methi) 6. Stir through the cream and simmer for a further 5 mins before blending to a thick smooth sauce. 7. Add the chicken to the sauce with Garam masala and 1 tbsp fenugreek leaves. simmer for 10 mins before adding cubed butter serving with another drizzle of cream, more butter, sliced chilli and fresh coriander #butter #chicken #butterchicken #homemade #cooking
0.0% ERengagement of this clip — below the author's average (4.04%)
top 50%outperforms 50% of the author's clips
66%of the author's average views
