Chef’s Recipe: Butter Chicken

Makes approximately 6 servings

Method

• Add oil and sweat onions, garlic and ginger on medium low heat until brown.
• Add Kashmiri, cumin, coriander and turmeric and cook for 5 minutes.
• Add chopped tomatoes, simmer for 20 minutes with lid on, stirring occasionally.
• Add water and simmer for 30 minutes with lid on, stirring occasionally.
• In a pan melt ¼ lb butter, add cashews and cook until soft, then add to the butter chicken mixture.
• Add garam masala, remaining ¼ lb butter, cilantro and puree until smooth.
• Add fenugreek leaves and heavy cream, season with salt.
• Sauté chicken in a separate pan and simmer in sauce to finish cooking.
• Serve with basmati rice.

Download and print recipe: Butter Chicken