Probably one of my most favourite things in the world. I used to make this in the kitchen for staff meal about once a month and people would make me write down the recipe. When I made it for work I would also add about a litre of cream before serving, so the sauce was a nice soft rose colour. It was my personal goal to fatten everyone at work up. I did a really good job of it. Especially on myself. What a chub. Anyway, here is a healthier version of what I used to make. Butter chicken is really forgiving so if you dont have yohurt, use sour cream or milk, if you dont have tomato paste use the same amount of Campbells tomato soup and skip adding the salt. Play around, let it simmer, and people will murgh makhni in their pants over how good this is. There’s a lot of steps here but you can do all of them at once and it’s really only 20-30 minutes of prep. If you can wait its even better the next day.
2 lbs boneless, skinless chicken breast or thigh, cubed
1/2 cup Greek yoghurt
2 tbsp Curry Spice Mix
4 tbsp tomato puree
1 tablespoon fresh lemon juice
salt, to taste
Combine all ingredients in a large ziplock bag or bowl, and let sit in fridge atleast one hour, preferably over night
2 large onions, roughly chopped
1/4 cup olive oil
1 tbsp butter
1/4 cup freshly chopped ginger
1/4 cup freshly chopped garlic
1 tbsp salt
1 can tomato puree
1 cup brown sugar
8 tbsp curry spice mix (more or less to taste)
Cayenne powder to taste
1/2 cup cashew or almonds
1/2 cup water
Preheat your oven to 450 degrees.
In a large, heavy bottomed stock pot heat up your olive oil and butter on medium-high heat. Stir in your garlic and ginger until browned, then add in your onions and sautee until tender. This will take 10-15 minutes.
Lay out your marinated chicken onto a baking dish lined with tinfoil. Roast at 450 until chicken is starting to char on the tips, stirring every 5-10 minutes.
Meanwhile, in a small dry pan, toast your nuts until lightly browned. Set aside. In the same pan toast your spice mix 3-4 minutes on medium high heat until you can really start to smell the spices.
In a food processor blend together nuts, spice mix and 1/2 cup of water til you have a smooth, aromatic paste.
Add tomato puree to onion mix. Add in your spicy nut paste. Add in cayenne pepper if using. Throw in sugar. Cook down for 10 minutes until all ingredients are incorporated. Mix with stick blender until smooth. Taste and add more spice, garlic, sugar or salt as needed, a little at a time.
When satisfied with sauce, add in your roasted chicken, making sure to scrape in all the marinade with it.
Let simmer atleast 1 hour. This thickens the sauce, marries the flavours and makes the chicken get all softly melty.
Garnish with yoghurt and chopped green onions if you’ve got it. Serve with rice or naan! If you want that silky creamy butter kind of butter chicken, before you serve it add 2-4 cups of heavy cream to your sauce. Mmmmrmmmm…