Charred Butter Chicken with Brown Butter Fenugreek & Toasted Cashews

Name: Charred Butter Chicken with Brown Butter Fenugreek & Toasted Cashews
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Ingredients: 1 kg Boneless, skinless chicken thighs; 200 g Full-fat Greek yoghurt; 4 Garlic cloves; 30 g Fresh ginger; 1 tbsp Kashmiri chilli powder; 1 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Turmeric; 1/2 Lime juice; 1 tbsp Neutral oil; 1 1/2 tsp Fine sea salt; Freshly cracked black pepper; 50 g Unsalted butter; 1 tbsp Neutral oil; 1 Large onion; 5 Garlic cloves; 25 g Fresh ginger; 1 tbsp Kashmiri chilli powder; 1 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Ground coriander; 2 tbsp Tomato purée; 500 g Passata; 150 ml Chicken stock; 1–2 tsp Runny honey; 1 tbsp Kasuri methi; 150 ml Double cream; Fine sea salt; Black pepper

Butter chicken is pure comfort food and, for me, it should be rich, silky, properly spiced and absolutely PACKED with flavour. I cook the chicken really hard and hot first so you get those slightly blackened edges, then it goes into a buttery tomato sauce loaded with garlic, ginger and fenugreek. The bit that takes this somewhere else is how i finish it, brown butter with garlic, cumin, chilli and even more fenugreek poured straight over the top, then toasted cashews and lime for crunch and freshness. It is indulgent, messy and exactly the kind of curry you end up eating straight from the pan (which i do).

Prep

25m

Cook

Total

1h 25m

Charred Butter Chicken with Brown Butter Fenugreek & Toasted Cashews

Butter chicken is pure comfort food and, for me, it should be rich, silky, properly spiced and absolutely PACKED with flavour. I cook the chicken really hard and hot first so you get those slightly blackened edges, then it goes into a buttery tomato sauce loaded with garlic, ginger and fenugreek. The bit that takes this somewhere else is how i finish it, brown butter with garlic, cumin, chilli and even more fenugreek poured straight over the top, then toasted cashews and lime for crunch and freshness. It is indulgent, messy and exactly the kind of curry you end up eating straight from the pan (which i do).

Prep

25m

Cook

Total

1h 25m

Ingredients

Method

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Step 1

Add the yoghurt, garlic, ginger, Kashmiri chilli, garam masala, cumin, coriander, turmeric, lime juice, oil, salt and plenty of black pepper to a large bowl and mix well. Add the chicken thighs and coat them properly. Leave to marinate for at least 2 hours, but overnight is even better.

For

For the chicken

Boneless, skinless chicken thighs

200

Full-fat Greek yoghurt

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5 days ago

This was BLOODY DEVINE! The flavour was rich and comforting - I’ve made a few butter chicken recipes and they tasted too much of tomato than the spices. This was bang on 🤌🏻 Paired with the Bombay bhaji’s and it was perfection 🙌🏻