Cashew Butter Chicken

Cashew Butter Chicken

In the spirit of National Curry Week I made one of my favourite dishes this weekend. Decadent, Rich and mouth-watering but without all of the naughty stuff. This recipe demonstrates how you can make a thick, creamy butter chicken without too much guilt!


Recipe

Cashew Butter Chicken

SERVES: 6 TIME TO MAKE: 1 HOUR (not including prep)

Ingredients:
150g cashew nuts
2-3 tsp of garam masala
1 tsp of coriander seeds (you can use ground coriander if you don't have seeds)
1 tsp chilli powder
3-4 cloves of garlic
1 tsp of chopped ginger
1 tsp turmeric
4-6 chillies (depending on how hot you would like to make it
Juice of 1 lemon
1 kg chicken breast
3-4 finely chopped onions (depending on how big they are)
1 cinnamon stick
4 cardamon pods
1 tsp of paprika
1 can of tinned chopped tomatoes
80g butter
125ml yoghurt
Salt to taste

Method:
1) In a pan, dry roast the cashew nuts, garam masala, chilli powder and coriander seeds till they start to go brown and the aroma bursts through

2) Blend the nut mixture in a blender together with the lemon juice, yoghurt, ginger and garlic till you get a smooth paste

3) In a large bowl combine the nut mixture with salt and chopped chicken breast

4) Melt the butter in a large saucepan and add the chopped onion, chillies, cinnamon and cardamon till it starts to brown. (Make sure you grind the cinnamon and cardamon first)

5) Add the tomatoes, paprika, turmeric and bring to the boil. Once it has been bought to the boil reduce to a simmer

6) Add the chicken mix and cook for 30 mins

ENJOY!


HANDY TIP:
If you want to make it EVEN creamier, add cream 5 mins before serving and stir through

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