Butter Chicken with nuts

Recipe by
Total Time:
12.45 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

If you want an innovative nutty flavour to your chicken gravy, go for this delicious Butter Chicken. It is best served with steamed rice and papad.

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • Raw Cashew nuts - 1 cup
  • Garam Masala - 2 tsp
  • Ground Coriander - 2 tsp
  • Chilli Powder - 3/4 tsp
  • Salt - 1 tsp
  • Garlic, chopped - 6 cloves
  • Fresh ginger - 1 tbsp
  • White vinegar - 2 tbsp
  • Tomato paste - 1/3 cup (80 g)
  • Yogurt - 1 cup
  • Chicken thighs or thigh fillets, halved - 1 kg
  • Butter - 80 g
  • Brown onion - 200 g, chopped finely
  • Cinnamon stick - 2 inch piece
  • Green cardamom pods, crushed - 4
  • Degi mirch - 1 tsp
  • Tomato puree - 400 g can
  • Chicken stock - 3/4 cup
  • Cream - 1 cup

How to Make Butter Chicken with nuts

  • Brown lightly the cashew nuts, garam masala, coriander and chilli powder in a heated small frying pan
  • Blend or process nut mixture with salt, garlic, ginger, vinegar, tomato paste and yogurt until just smooth
  • Combine nut mixture and chicken, cover and refrigerate overnight
  • Cook onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned
  • Add chicken mixture and cook for 10 minutes
  • Add degi mirch, tomato puree and chicken stock and bring to boil
  • Simmer uncovered, stirring occasionally, till chicken is cooked fully and butter floats on top
  • Remove and discard cinnamon and cardamom
  • Add cream just before serving and simmer for 5 minutes
  • Serve immediately with papad and tomato and onion salad

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