Butter chicken curry with green chilli and cashews
Creating an Indian classic at home is easy with this butter chicken recipe. Spiked with green chilli and sprinkled with crunchy cashews, this curry is perfect served with naan, rice and mango chutney
Ingredients
- 1.5 kg whole chicken, segmented into 8 pieces
- 1/3 cup tandoori paste
- 1/3 cup ghee (clarified butter)
- 2 cm ginger, peeled, grated
- 1 long green chilli, sliced, plus extra to serve
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp brown sugar
- 2 cups chicken stock
- 400 ml bottle tomato passata
- juice of 1 lemon
- 400 ml can coconut cream
- chopped coriander leaves, cashews, naan, basmati rice, mango chutney to serve
Steps
- In a large bowl, combine chicken and tandoori paste. Marinate for 30 minutes or overnight.
- In a large, heavy-based saucepan, heat ghee on medium. Cook chicken for 4-5 minutes, turning frequently, to seal well. Remove from pan.
- Using the same pan, sauté ginger, chilli, spices and sugar for 1 minute until fragrant.
- Mix in stock and passata. Bring to a simmer on medium. Return chicken to sauce. Simmer on medium for 15-20 minutes until chicken is cooked through.
- Stir in lemon juice, followed by coconut cream. Season to taste. Serve curry scattered with coriander leaves, extra green chilli and cashews. Accompany with naan, rice and chutney.
This recipe first appeared in Woman's Day.
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