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Recipes

Butter Chicken

6 to 8 Servings

Ingredients

  • 2 to 2.5 lb of boneless chicken thighs washed and cut into 2 inch pieces
  • Spicytude Butter Chicken Spice Kit (spice bags #1 & #2)
  • 2 tbsp of any cooking oil
  • 1 stick unsalted butter
  • 2 tsp of garlic, minced or crushed or paste
  • 2 tsp of ginger, minced or crushed or paste
  • 1 cup of heavy cream
  • 2 cups of finely chopped onion
  • 2 cups of diced tomatoes
  • 1 cup of raw cashews
  • 1 cup of water
  • 2 tsp of sugar
  • ½ cup of chopped cilantro to garnish

Step 1. Marinate and sauté chicken (can be air-fried or baked).

  1. Wash chicken and marinate wit ginger paste, garlic paste, and Spice bag#1.
  2. Marinate for at least an hour or overnight in the fridge if possible.
  3. Put two tablespoons of oil and ¼ stick of butter into a heated pan over medium flame. Add chicken in batches to saute well. Cook chicken pieces for three minutes on each side and set aside in a separate bowl once cooked.

Step 2. Cook onion, tomatoes, cashews and blend

  1. Add two tablespoons of oil and ¼ stick of butter to the same heated pan and saute onion until golden brown. Add tomatoes, cashews, sugar, water and spice bag # 2.
  2. Once the tomatoes are cooked well, blend everything into a smooth paste. Strain this paste using a strainer to get a smoother paste (optional)

Step 3. Simmer chicken in the sauce, then add cream

  1. Return this paste into the same heated pan and add the sauteed chicken.Add ½ stick of butter and let cook for ten minutes on medium flame, turn down the flame to low.
  2. Add cream and mix well. Cook for another three minutes, turn off the stove and garnish with cilantro. Serve with your choice of rice or naan or any other bread.
  3. Make it your way: Feel free to use any kind of chicken. For a dairy-free version, swap heavy cream and with coconut milk or plant-based cream.