Butter chicken is a divine and indulgent Indian curry made from tomatoes, spices and typically lots of cream. Classically butter chicken or murgh makhani is marinated overnight in yougourt and spices and then simmered in a buttery tomato mixture. This recipe I have adapted over the years to be easier, quicker and healthier – but still just as satisfying. Serve with basmati rice and hot naan bread.
Butter Chicken Recipe(serves 4)
Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned. Put nuts in food processor with garlic, ginger, vinegar, paste and yogourt. Process until smooth.
Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator. Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add chicken mix and cook uncovered for 10 minutes. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Remove cinnamon and cardamom (if you can find it). Stir in cream, if using, and simmer for another 5 minutes. Serve over basmati rice with naan bread.