Butter chicken. Kayleighs

Updated at: Sat, 18 Nov 2023 12:13:27 GMT

Step 1

Mcthod Dice your chicken thigh into 3 cm pieces, and in a bowl, marinade with the tandoori masala and crème fraiche, mix well. Roast in the oven for 8 mins @ 200c. Don't worry if it's not completely cooked, it will cook again in the sauce later Start your pan on a high heat, then add your oil and when the oil is hot, add the onions, garlic and ginger. Tum the heat down to medium-low and cook until the onions have tumed golden and sweet. Add in the diced tomato and pepper. Next add the spices and then the tomato purce and half the cashews. Allow to cook for a couple of minutes on a high heat making sure the tomato puree is beginning to cook through a litle. Now add the water, honey and salt, then bring the pan to the boil and remove from the heat. Blend the sauce until silky smooth, for about 1 minute. Retumn the pan to the heat with the blended sauce and add the marinated and roasted chicken and simmer on a medium heat for around 20 minutes until the chicken is cooked through Tumn off the heat of the curry, and gently fold in the 200ml of crème fraiche. Now stir in the butter. Toast off the remaining cashews in the oven for a few minutes,then roughly crush Gamnish with freshly chopped coriander and the toasted cashews.

0 liked

0 disliked