Butter chicken is a traditional Indian recipe and a favourite among Aussie households. Maryam Mounajed has re-created the butter chicken to be deliciously creamy and easy. This butter chicken is definitely going to be added to your favourites!

By Maryam Mounajed

Marinade Ingredients:

• 1 kg of chicken tenderloins
• 7 tbsp of greek yoghurt
• 3 large garlic (crushed)
• 2 tbsp of freshly grated ginger
• 1/2 tbsp of paprika
• 1/2 tsp of chilli powder
• 1 coriander bunch (roots thinly sliced)
• salt and pepper

Method:

1. Combine all ingredients with the chicken.
2. Add the yoghurt and put in the fridge overnight to marinade.

Butter Chicken Sauce Ingredients:

• 2 onions
• 1 tbsp of minced garlic
• 1 tbsp of minced ginger
• 1 tbsp of garammasala
• 1 tsp of ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp of chilli powder
• 1 and 1/2 tsp of honey
• 1 tsp of paprika
• 2/3 cups raw cashews
• 1 tsp of turmeric
• 250 ml of cream
• 1 can of diced tomatoes
• 1 punnet of cherry tomatoes
• 1/4 tsp of saffron
• 1 cup of water

Method:

1. Pan fry chicken and remove from pan.
2. In a clean pot, add some olive oil and 1 tbsp of butter.
3. Pan-fry the onion, then add the garlic and ginger once onion is soft.
4. Add all dry spices and cook for 1 minute.
5. Add the tomatoes and cashews.
6. Cook until soft.
7. Allow to cool, then blitz in a blender until silky smooth.
8. Strain back into the pot.
9. Add the butter, honey and cream to the mixture.
10. Add the chicken and heat up.

Serve with basmati rice and coriander. Checkout my other recipes and recipes for Ramadan