Indian butter chicken

Name: Indian butter chicken
Cuisine: India
Ingredients: 700 g boneless chicken breasts or thighs; 1 cup full-fat yoghurt; 2 tbsp ginger-garlic paste; 1 tsp each of red chilli powder, cumin and garam masala; 4 ripe tomatoes or 1 tin crushed tomatoes; 50 g unsalted butter; ½ cup cooking cream; 1 tbsp ground cashews (optional, for texture); Salt and sugar as needed

Arabic name دجاج بالمكسرات الهندي (باتر تشيكن)

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Ingredients (9)

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700 g boneless chicken breasts or thighs
1 cup full-fat yoghurt
2 tbsp ginger-garlic paste
1 tsp each of red chilli powder, cumin and garam masala
4 ripe tomatoes or 1 tin crushed tomatoes
50 g unsalted butter
½ cup cooking cream
1 tbsp ground cashews (optional, for texture)
Salt and sugar as needed

Method

Cut the chicken into medium cubes and marinate with the yoghurt, half the garlic and ginger, the spices and salt; leave in the fridge for at least 2 hours (preferably overnight).
Roast the marinated chicken in a very hot oven (230 °C) for 12-15 minutes until lightly charred at the edges, or sear it quickly in a very hot frying pan for the same effect.
Melt the butter in a pot and fry the remaining garlic and ginger for 1 minute, then add the crushed tomatoes and cook over medium heat for 15-20 minutes until the mixture thickens and loses its acidity; blend, then strain for a smooth texture.
Return the sauce to the pot, add the cream, ground cashews and a little sugar to balance the acidity, and cook for another 5 minutes.
Add the roasted chicken to the sauce and simmer over low heat for 8-10 minutes so it absorbs the flavour; serve hot with naan or basmati rice.