Butter Chicken Curry
Servings 6
Difficulty Beginner
Total Time 2 hours COOK MODE
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INGREDIENTS
Marinade
- 1 kg Boneless skinless chicken, cut into ±2cm cubes (thighs or breasts)
- 1 cup Yoghurt
- 1 Tbsp Olive oil
- 5 tsp Lemon juice
- 1 tsp Hinds Spices Turmeric
- 1 Tbsp Hinds Spices Medium Curry Powder
- 2 tsp Hinds Spices Peri-Peri Spice
- 2 tsp Ground cumin
- 2 tsp Hinds Spices Pure Ground Ginger
- 2 Cloves garlic
- 5 ml Salt
Sauce
- 75 g cashew nuts, finely chopped or ground
- 3 Onions, finely chopped
- 35 ml olive oil
- 1 Clove garlic, crushed
- 1 Tbsp Hinds Spices Pure Ground Ginger
- 3 Curry leaves
- 1 tsp Ground cardamom
- 2 tsp Hinds Spices Medium Curry Powder
- 400 ml water
- 150 g Rhodes Quality Tomato Paste
- 40 ml honey
- 400 ml cream
- 1 x bay leaf
METHOD
- Mix the marinade ingredients together and pour over the chicken pieces. Allow to marinate for up to 8 hours.
- Place chicken in a roasting pan with the marinade and roast at 200°C for approx. 30 minutes.
- Sauté onions in oil until soft, add garlic and Hinds Spices Pure Ground Ginger,ground cardamom and Hinds Spices Medium Curry Powder, stir fry for 1-2 minutes.
- Add ground cashews, Rhodes Quality Tomato Paste, water, honey, cream, bay leaf,curry leaves and simmer to a creamy consistency, approximately 1 hour. Stirring regularly.
- Add chicken to sauce and allow to heat through. Serve with basmati rice.
