Make butter chicken recipe from scratch using a pressure cooker, free-range chicken pieces and a mix of authentic spices. This Butter Chicken recipe made by Hayden Quinn uses Lilydale Free Range Chicken Thigh fillets.
Ingredients
650g Lilydale Free Range Chicken Thigh Fillets
Juice, 1 lemon
1 teaspoon tandoori curry paste
1 tablespoon natural yoghurt
1 tablespoon vegetable oil
3 cm knob ginger, grated
5 cloves garlic, grated
Method
Combine chicken, ginger, garlic, lemon juice, curry paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed
While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed
Butter Chicken Sauce
Ingredients
1 tablespoon ground coriander
1 tablespoon garam masala
1kg tomatoes, roughly chopped
¾ cup raw cashew nuts
¾ cup water
⅓ cup butter
Salt, to taste
½ cup butter
½ cup pouring cream
2 brown onions, roughly chopped
3 cloves garlic
3 green cardamom pods
5 black cardamom pods (optional)
½ cup dried fenugreek leaves (optional)
1 cinnamon quill
5 cloves
2 teaspoons paprika
1 teaspoon chilli powder (optional)*
1 teaspoon mace (optional)*
1 teaspoon turmeric
Method
In a pressure cooker add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached
Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream
Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through
To Serve
Ingredients
Naan breads
Cooked basmati rice
Coriander, to garnish
Cashew nuts, roughly chopped, to garnish
Method
Serve cooked Butter Chicken with rice and naan breads, garnishing with coriander and cashew nuts
