I love Asian food. The spices and flavour are like magic on your tongue. This butter chicken curry was a hit! I highly recommend this curry to anyone who loves spice and creamy dishes. The slight taste of cashews also adds to the amazing flavours…it is so delicious! I even made my own chapatis for the first time ever which was so exciting, they came out very well. I encourage you to try and make them too!
Time to make: 40 minutes
Meal type: Dinner
- 1 Onion
- 1 Tbsp of Cumin
- 1 Tsp of Ginger
- 2 Garlic cloves
- 1 can of Canned Tomatoes
- 2 Green chilis
- 30g of Cashews
- A pinch of Salt
- 2 Tsps of Chili powder
- 1 Tsp of Chili flakes
- 2 Tsps of Turmeric
- A handful of Coriander
- 150g of Chicken
- 3 Bay leaves
- 1 Cinnamon stick
- 2 Tbsps of Garam masala
- 1 Tbsp of heavy cream (optional)
- Dice the onions. Drop some butter into a pan, and throw in the onions. Add in some cumin. Throw in some diced ginger and garlic. Cook for a couple of minutes until the onion is soft.
- Add in some canned tomatoes along with some green chili, cashews, salt, chilli powder, chilli flakes and tumeric.
- Take the contents from the pan into a blender and blend until it is smooth.
- In a pan, add in some butter, green chili, coriander and then your chicken. Mix this around for a little.
- Add in the blended sauce from earlier to the pan with the chicken. Drop in a couple of bay leaves, a cinnamon stick, garam masala and some more coriander.
- Mix that around and let it cook for a while. Once that has been cooked all the way through add in some heavy whipped cream, stir that around.
- To make some chapatis (optional), use a 2;1 flour to water ratio. Mix this together and kneed for several minutes. Take the dough and roll it into a ball, flatten it out with a rolling pin making sure to twist and turn the dough as you go so you form a circle (it should be quite thin).
- Take a dry pan and lay the rolled out dough onto the pan, flip it when once the side has been just slightly cooked. On an open flame, throw on the chapati and let is rise making sure to poke the bubbles and letting it cook all the way through. Once you have enough chapatis, spread some butter, garlic and some more coriander on them to give them a lovely taste.
- Serve the curry with the chapatis on the side, adding some more coriander and heavy whipping cream as garnish if you please.