Butter Chicken

Prep time

Minutes

Cook time

Minutes

Serves

Adults

Hard

Difficulty

Easy - Med - Hard

Butter Chicken

This creamy butter chicken recipe combines delicious spices with staple ingredients like onion, butter and tomato sauce for a tasty dish! Best of all it features stacks of locally sourced Australian Made, Australian Grown ingredients.

Ingredients

1kg Chicken Thigh Fillets, cut into large pieces

2 tablespoons Pukara Estate olive oil

60g Ballantyne butter

1 large onion, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon garam masala

1 2/3 cups (430g) passata (tomato pasta sauce)

1 cup (250ml) thickened cream

1 1/2 tbs sugar

1/2 cup Greek-style yoghurt

Coriander leaves, to serve

Mint leaves, to serve

Steamed basmati rice, to serve

Naan, to serve

MARINADE

4 cloves garlic

20g ginger, sliced

1 tablespoon salt

150g Fire Roasted Red Pepper Strips

50g raw cashews

Method

To make the marinade, process the garlic, ginger, salt, red pepper strips and cashews in a food processor until a paste forms. Place chicken in a large glass or ceramic bowl. Add the marinade and turn to coat. Cover and place in the fridge for 1 hour to marinate.

Heat the oil and 1 tablespoon butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 mins or until soft. Add the cumin, ground coriander and garam masala and cook, stirring for 2 mins or until fragrant. Add the chicken to the pan and cook, stirring, for 5 mins or until caramelised. Add passata, cream and sugar and bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until chicken is cooked through. Add the remaining butter and stir to combine. Season with salt to taste.

Remove pan from heat. Add the yoghurt and stir to combine. Divide butter chicken among serving plates. Top with coriander and mint leaves and serve with steamed basmati rice and/or naan.