Tag Archives: Butter Chicken

Feeding the Funky Bunch: Butter Chicken

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This is an amazing recipe. It is from a delicious. magazine publication – a little book of ’70 Essential Recipes for Stress-Free Entertaining’ that came with a 2008 issue, with a few little tweaks by me. I made this meal just last week with the intention of photographing it for you all, and then promptly forgot! It did receive rave reviews from my Husband, Kids, Mother-in-Law and Aunties-in-Law who were here to enjoy it. I will endeavour to get a few pics next time it’s on the menu. I usually serve this with basmati rice and steamed vegetables. For the kids I serve the vegetables but also add a few cubes of frozen pureed carrot to the butter chicken when I reheat it. The carrot is deliciously sweet and the orange colour is conveniently masked by the tumeric in the dish.

Ingredients

  • 500g chicken cut into 3cm chunks
  • 70g cashews
  • 40g butter
  • 1tbs rice bran oil
  • 2 onions
  • 1 tsp ground cardamon
  • 1 cinnamon stick
  • 1 fresh bay leaf
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 410ml tomato puree (350g)
  • 1tbs  thermomix vegetable stock concentrate (if cooking in a pan use 150ml chicken or vegetable stock)
  • 250ml thickened cream (150g)
  • Basmati rice, steamed veggies & papadums to serve

Marinade Ingredients

  • 125ml pot-set natural yoghurt
  • 1tbs lemon juice
  • 2 garlic cloves, crushed
  • 2 tsp grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 2 tsp garam masala

Thermomix Method

  1. Combine marinade ingredients in a bowl . Stir well then add chicken and toss to coat. You can cover and chill for 4-6 hrs which gives amazing flavour, however I often only marinate for as long as it takes to do the first few steps of the recipe and it still tastes fantastic when you serve up.
  2. Place cashews in TMX and grind 10 sec, Sp 9. Place in separate bowl.
  3. Place onions in TMX and blitz  3 sec, Sp 7.
  4. Add butter, oil, cardamon, cinnamon stick & bay leaf. Cook 5 min, 100C, Rev Sp 1.
  5. Add chicken & marinade, paprikas, tomato puree, ground cashews & stock. Give a little stir with the spatula. Cook 20 min, 100C, Rev Sp Soft.
  6. Add cream. Cook 10min, 100C, Rev Sp Soft.
  7. Serve with basmati rice, steamed veg & papadums.

Non-Thermomix Method

  1. Combine marinade ingredients in a bowl . Stir well then add chicken and toss to coat. You can cover and chill for 4-6 hrs which gives amazing flavour, however I often only marinate for as long as it takes to do the first few steps of the recipe and it still tastes fantastic when you serve up.
  2. Finely grind cashews in a food processor. Place in separate bowl
  3. Melt butter with oil in a pan over medium heat.
  4. Add finely chopped onions, cardamon, cinnamon stick & bay leaf and cook for 2 min until onion softens.
  5. Reduce heat to low, add chicken & marinade, paprikas, tomato puree, ground cashews & stock (150ml). Simmer for 20 min.
  6. Stir in cream and cook for a further 10min.
  7. Serve with basmati rice, steamed veg & papadums.