Butter Chicken

Serves 3

Ingredients:

• 2 chicken breasts sliced
• 1 medium-sized onion
• 3 cloves garlic
• A small bunch of fresh coriander (1 tbsp chopped up)
• 1 tsp garlic & ginger paste
• 250g cherry tomatoes
• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 2 tsp paprika
• 1 tsp garam masala
• 1 tsp Kashmiri spice
• ¼ tsp ground cinnamon
• 1 tbsp salt
• 2 tsp red wine vinegar
• ½ cup plain yogurt
• ¼ cup water

Steps:

Cut the chicken into small pieces. Combine your spice mix (minus the sugar)

Sprinkle ¼ of the spice mix over your chicken just until everything is coated.

Add the butter and oil to a pan and place on medium to high heat. Add in the chicken and fry just until cooked. You don’t want to overcook the chicken as it will cook further in the sauce. Remove once fried.

Finely chop the onion, garlic, and coriander (I would recommend using an electronic chopper to get a fine dice) and add this to the same pan you fried the chicken in. This way you get all the chicken flavor into the onions. Fry for 5 minutes on medium to high heat.

Finely dice the cherry tomatoes and it to the onions. Add the sugar and the remaining spices, mix everything well and fry for 5 minutes. Add the red wine vinegar and fry everything until the onions have browned and the tomatoes are cooked down.

At this stage add in the yogurt and water. Stir everything and then blend it until completely smooth.

Feel free to pass it through a sieve if you want it smoother.

Add the chicken back into the sauce, season with salt, or adjust seasoning to your taste.

Garnish with coriander, a drizzle of yogurt, and serve with naan or rice.

Enjoy!

Tip:

Traditionally, butter chicken is made with cashew nuts. I didn’t have any but feel free to add it to your dish if you have it available, add it in the same time as the tomatoes.