Butter Chicken
by Fatima Saib
from The Hungry Table
“This is, of course, another one of my show-stopping dishes that I make when I want to impress – it never fails and I can assure you, the compliments will roll in for months to come!”
Introduction
“My sister, Fahmeeda, makes the best butter chicken (and the best fish, the best pepper chicken and the best pasta – she is, by far, one of the best cooks I know). This recipe is inspired by her genius way of cooking. It is very similar to the one she makes, except the sauce is thickened with cashews, which also adds a subtle sweetness that elevates the dish. It is quite rich, but serving it with rice or roti and a side of veggies helps to balance it all out.”
Ingredients
Serves: 4–6 |Total time: 30 minutes, plus marinating time
For the marinade
For the butter chicken sauce
Method
To make the marinade, combine all the ingredients (except the chicken) in a large stainless-steel bowl. Add the chicken and mix to combine. Refrigerate for at least 3hours, or overnight.
To make the butter chicken sauce, in a large pot, braise the onions and whole spices in the ghee over low heat until golden-brown. Add the ground cashews and allow to toast for 2–5 minutes. Add the water and stir – it will be very creamy. Remove the whole spices and add the mixture to a blender along with the tomato paste. Blend until smooth, then pour the mixture back into the pot. You can use an additional ¼ cup of water to rinse out the remaining paste from the blender into the pot, if needed.
Add the marinated chicken and cook over medium heat for 10 minutes. Stir in the lemon juice, then add the cream. Cook for another 10–15 minutes, until the chicken is cooked through and the sauce has thickened. Top with fresh coriander and toasted cashew nuts, and serve with roti.
