Butter Chicken
INGREDIENTS
800 gm chicken thigh cubed
2 onions finely chopped
1 tomato, pureed
1 tbsp tomato paste
1 tbsp butter, ghee, or oil
2 cloves garlic, crushed
2cm ginger, grated
1 tbsp Salivate! Spice Blend*
1 cup milk
3 tbsp pureed cashew paste (soak and grind cashew nuts)
1-2 tsp salt (adjust to taste)
1 small bunch of coriander leaves for garnish
METHOD
· Mix the garlic, ginger and spice blend and coat the chicken to marinade for about 20 minutes
· Heat the butter in a pan and add the onions. Fry until golden brown
· Add the chicken and salt. Fry for a minute until fragrant
· Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
· Add the milk and simmer covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir.
· When the chicken is cooked, take off the lid and cook for a further minute or two. If the sauce is too thick, add some water
· When done add the cashew paste. Give it a good stir, but don't boil
· Adjust salt and garnish with the coriander leaves
* If you would like this with a bit more punch, then add more of the blend.