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.
Ingreadient:
- 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
- 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
- Naan breads
- Cooked basmati rice
- Coriander, to garnish
- Cashew nuts, roughly chopped, to garnish
Direction:
- 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
- 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
- Serve cooked Butter Chicken with rice and naan breads, garnishing with coriander and cashew nuts
