1. Cut the chicken into small bite-size pieces then add into a bowl along with all the marinade ingredients and mix until each piece is fully coated before setting aside to marinate for at least 1 hour.
2. Once the chicken has marinated heat up the oil in a pan on medium heat until hot.
3. Add the marinated chicken pieces and fry for 2-3 minutes on either side until lightly charred then remove from the pan and set aside.
4. Add the onions and cook for 3-4 minutes until softened.
5. Add the tomatoes, cashews, water, garlic paste, ginger paste, salt, and garam masala then cook for 5-10 minutes until tomatoes are softened.
6. Turn off the heat and allow the mixture to cool down before adding it into a food processor and blending until a smooth paste forms – if there are any lumps strain through a sieve back into the pan.
7. Add the butter, double cream, and fenugreek leaves and cook for a further 10-15 minutes.
8. Add the cooked chicken pieces and allow to simmer for 10 minutes until the chicken is cooked through.
9. Serve with basmati rice or garlic naan then enjoy!
3 Comments
Original Recipe Here: [Tasty Butter Chicken](https://www.scrumptiously.com/recipe/butter-chicken/)
**Ingredients**
Marinade
• 500 g Chicken
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2 tsp Chilli Powder
• 1 tsp Salt
Butter Masala
• 30 ml Oil
• 2 Onions, finely chopped
• 500 g Tomatoes, chopped
• 50 g Cashews
• 500 ml Water
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Salt
• 1 tsp Garam Masala
• 1 tbsp Butter
• 50 ml Double Cream
• 1 tsp Dried Fenugreek Leaves
**Instructions**
1. Cut the chicken into small bite-size pieces then add into a bowl along with all the marinade ingredients and mix until each piece is fully coated before setting aside to marinate for at least 1 hour.
2. Once the chicken has marinated heat up the oil in a pan on medium heat until hot.
3. Add the marinated chicken pieces and fry for 2-3 minutes on either side until lightly charred then remove from the pan and set aside.
4. Add the onions and cook for 3-4 minutes until softened.
5. Add the tomatoes, cashews, water, garlic paste, ginger paste, salt, and garam masala then cook for 5-10 minutes until tomatoes are softened.
6. Turn off the heat and allow the mixture to cool down before adding it into a food processor and blending until a smooth paste forms – if there are any lumps strain through a sieve back into the pan.
7. Add the butter, double cream, and fenugreek leaves and cook for a further 10-15 minutes.
8. Add the cooked chicken pieces and allow to simmer for 10 minutes until the chicken is cooked through.
9. Serve with basmati rice or garlic naan then enjoy!
Damn that’s beautiful
Wow, that looks amazing!