Cashew Nut Butter Chicken

Cashew nut butter chicken (F&H Ent)

I came across this recipe and it is similar to mine but with some interesting little twists. I love using chicken thigh fillets for curries like this as they keep their moisture and you can give them that tasty char without drying them out too much. The cashew nuts also adds an awesome element, similar to a korma.

250ml (1 cup) plain yoghurt

45ml (3 tbsp) ready-made butter chicken spice paste

750g chicken thigh fillets, skin and bones removed, roughly chopped

Sea salt and freshly ground black pepper to taste

1 onion, chopped

3cm fresh ginger, grated

1 green chilli, seeded and chopped

30g (3 tbsp) unsalted butter

3 cardamom pods, lightly crushed

5ml (1tsp) paprika

15ml (1 tbsp) garam masala

1 x 410g tin chopped tomatoes

250ml (1 cup) chicken stock

250ml (1 cup) water

125ml (1/2 cup) fresh cream

100g unsalted cashew nuts

– Preheat your oven to 180C

– Combine the yoghurt, spice paste, chicken, and seasoning in a large bowl. Coat well, refrigerate for 2 hours (or overnight which will be best)

– Place the onion, ginger and chilli in a food processor and blend to form a paste.

– Melt half the butter in a frying pan over medium heat and add the cardamom pods, paprika and garam masala. Cook for 1 minute then add the onion mixture and cook, stirring for 5 minutes.

– Add the tomatoes, stock and water. Cover and simmer gently for 15 minutes. Remove from heat and cool slightly and transfer to a food processor. Blend until smooth and return sauce to the pan.

– Place the chicken on a baking tray, season well and grill until the chicken is cooked and slightly charred, turning half way, 12 – 15 minutes.

– Add the chicken to the tomato sauce together with any juices. Add the cream and remaining butter and heat through.

– Grind the cashew nuts with 15 – 30 ml (1 – 2 tbsp) water in a food processor to form a paste. Stir into the curry and simmer gently for a further 15 minutes.

– Serve the curry with fresh coriander, chopped red onion, poppadoms, steamed basmati rice, sliced red chilli and naan bread.

Serves 4 – 6

Recipe from Food and Home Entertaining Magazine

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