Rat's Tavern Recipes

mains & sides  ·  no. 3

Butter Chicken

serves 4

ingredients:

  • 600g chicken thighs
  • vegetable oil, for frying

marinade:

  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp red chilli powder
  • ½ tsp msg (optional)
  • 2 tsp salt

sauce:

  • 1 onion, diced
  • 1 tbsp butter for frying
  • 1 tbsp garlic paste
  • 400g tin tomatoes
  • 50g cashew nuts
  • 100ml water
  • 1½ tbsp white/rice vinegar
  • 2 tbsp sugar
  • 2 tbsp chilli powder
  • ½ tsp garam masala
  • ½ tsp msg (optional)
  • 5 tbsp butter (75g)
  • 1 tsp kasuri methi
  • 1 tsp salt

directions:

  1. trim off any large chunks of fat off the thighs. cut the chicken into pieces and cover with marinade. put in the fridge for minimum 15 mins (ideally 2 hrs+ or overnight).

  2. in a pan with some oil, fry the chicken until cooked through. remove from the pan.

  3. add some butter to the pan and fry the onion on medium/low until translucent.

  4. once the onions are soft, add in the garlic paste and cook for 2 mins.

  5. turn up the heat to medium and fry off the vinegar until it has almost evaporated.

  6. add in the sugar, chilli powder, garam masala and msg and cook for a few mins.

  7. add in the tomatoes, cashew nuts, and water. allow it to come to a simmer and then drop the temp to medium/low to let it simmer for 15-20 mins.

  8. remove from the heat and churn the mixture into a fine puree and strain it back into the same pan.

  9. add butter, the cooked chicken (and any juices) and kasuri methi into the sauce and let it simmer for 5 mins. season with salt to taste.

  10. serve with rice and naan bread. optionally garnish with coriander and a drizzle of cream.

cook thisdownload