Butter chicken was one of the first recipes that I ever made for my husband when we first lived in an apartment together – over 17 years ago! It is still something that we have on high rotation – and it always goes down well with the children.
Whilst most butter chicken recipes don’t contain sweet potatoes, carrots or cauliflower, I think that these are great additions to bulk out the recipe and to ensure that the boys are getting their veggie intake for the day.
Recipe: Butter Chicken
- 1½ cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1½ tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 1kg chicken thighs
- ½ kg sweet potato
- 4 medium carrots
- 1/2 head of cauliflower
- ½ cup unsalted butter
- 4 teaspoons neutral oil, like vegetable or canola oil
- 2 medium-size onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes, diced
- 2 red chiles, seeded and diced
- salt to taste
- ⅔ cup chicken stock, low-sodium or homemade
- 1½ cups cream
- 1½ teaspoons tomato paste
- 3 tablespoons ground, or finely chopped cashews
- ½ bunch coriander leaves, stems removed
- To serve: steamed rice, fried cashews and curry leaves, extra coriander and roti
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the sweet potato, carrots, cauliflower, cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 1 hr.
Stir in the cream and tomato paste, and simmer for another to 15 minutes.
Add the finely chopped cashews, cook for an additional 15 minutes and remove from the heat.
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