Try out this delicious butter chicken recipe, straight from the kitchens of the world-renowned Gwinganna Lifestyle Retreat.
Marinade
- 1 cup coconut yoghurt
- 1/2 tsp ground turmeric
- 1 tsp sweet paprika
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 lemon, juice of
- 3 chicken breasts, skin off, diced
Sauce
- 1 tsp olive oil
- 3 medium brown onions, diced
- 3 clove garlic, grated
- 2 tbsp ginger, grated
- 3 tbsp garam masala
- 2 tsp curry powder
- 1 tbsp ground coriander
- 2 tbsp sweet paprika
- 5 x 400ml tin coconut cream
- 400g tin diced tomatoes
- 1 tsp salt
- 1/4 cup cashew nuts
To Serve
- cashew cream
- flatbread
- steamed brown rice
Butter Chicken Method
For the marinade, combine all the marinade ingredients in a large mixing bowl, mix well and coat the chicken. Marinate overnight in the fridge.
In a large heavy-based saucepan heat oil, add onion, garlic and ginger and sauté over a medium heat until they start to become golden. Fold in the dry spices and cook for 1 minute. Pour in coconut cream, add diced tomatoes, cashews and salt and bring to a boil. Reduce heat to a low simmer and cook for 15 minutes. Allow to cool slightly before transferring to a blender and process until smooth.
Remove chicken from marinade and cook in non-stick frying pan over a high heat until 75% cooked through, about 8-10 minutes. Pour in the puréed butter chicken sauce and cook on a low heat for another 15 minutes, adding a little water if the sauce is too thick. Continue to cook until the chicken is tender. Serve butter chicken hot with steamed rice, cashew cream and flat bread.
The butter chicken is suitable to freeze for up to 3 months.
This story was originally published on The Carousel.
