BUTTER CHICKEN

This is more a British dish than Indian. Go on, disagree, we dare you.

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time12 hrs 50 mins

HERE’S WTF YOU NEED:
 8 chicken thighs, boneless and skin on
MARINADE, HERE’S WTF YOU NEED:
 1 cup full-fat Greek yogurt
 ½ tsp salt (or more to taste)
 1 tbsp red chilli powder
 1 tbsp turmeric powder
 1 tbsp garam masala
 1 tbsp ginger-garlic paste
 1 tbsp cumin powder
 1 tbsp lemon juice
GRAVY, HERE’S WTF YOU NEED:
 1 cup cashew nuts
 3 large tomatoes, cut into chunks
 ¼ cup tomato paste
 ½ cup salted butter
 1 tbsp oil
 1 2-inch cinnamon stick
 3 green cardamoms
 2 cloves
 2 tsp red chilli powder
 ¾ cup chicken stock
 ½ tsp sugar
 1 tsp salt (or more to taste)
 1 cup cooking cream, room temperature
 ¼ cup coriander leaves, chopped
 serve with Basmati rice or flatbread.

HERE’S WTF YOU DO:
1

Mix together the ingredients for the marinade and apply all over the chicken, and set aside for 12 hours to a day.

2

Once ready to start, first blitz together the cashew with the tomatoes and tomato paste until pureed, set aside.

3

Then in a deep bottomed pan, melt the butter along with the oil and add the cinnamon stick, cardamoms and cloves. Fry for a few minutes until fragrant. Then add in the chicken thighs, reserving the leftover marinade. Fry for a few minutes on each side.

4

Next, pour in the marinade, add the chilli powder and stir. Immediately tip in the tomato puree and let this simmer on medium heat and covered for 20-30 minutes, stirring occasionally. The gravy should have thickened by now, so uncover and add in the chicken stock. Stir once more and let this come to a boil. Add in the sugar and your salt to taste.

5

Pour in the room temperature cream, stir and take off heat. Garnish with coriander leaves.

6

Now stuff your fuckin face.

Ingredients

HERE’S WTF YOU NEED:
 8 chicken thighs, boneless and skin on
MARINADE, HERE’S WTF YOU NEED:
 1 cup full-fat Greek yogurt
 ½ tsp salt (or more to taste)
 1 tbsp red chilli powder
 1 tbsp turmeric powder
 1 tbsp garam masala
 1 tbsp ginger-garlic paste
 1 tbsp cumin powder
 1 tbsp lemon juice
GRAVY, HERE’S WTF YOU NEED:
 1 cup cashew nuts
 3 large tomatoes, cut into chunks
 ¼ cup tomato paste
 ½ cup salted butter
 1 tbsp oil
 1 2-inch cinnamon stick
 3 green cardamoms
 2 cloves
 2 tsp red chilli powder
 ¾ cup chicken stock
 ½ tsp sugar
 1 tsp salt (or more to taste)
 1 cup cooking cream, room temperature
 ¼ cup coriander leaves, chopped
 serve with Basmati rice or flatbread.

Directions

HERE’S WTF YOU DO:
1

Mix together the ingredients for the marinade and apply all over the chicken, and set aside for 12 hours to a day.

2

Once ready to start, first blitz together the cashew with the tomatoes and tomato paste until pureed, set aside.

3

Then in a deep bottomed pan, melt the butter along with the oil and add the cinnamon stick, cardamoms and cloves. Fry for a few minutes until fragrant. Then add in the chicken thighs, reserving the leftover marinade. Fry for a few minutes on each side.

4

Next, pour in the marinade, add the chilli powder and stir. Immediately tip in the tomato puree and let this simmer on medium heat and covered for 20-30 minutes, stirring occasionally. The gravy should have thickened by now, so uncover and add in the chicken stock. Stir once more and let this come to a boil. Add in the sugar and your salt to taste.

5

Pour in the room temperature cream, stir and take off heat. Garnish with coriander leaves.

6

Now stuff your fuckin face.

BUTTER CHICKEN

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