Butter chicken


  • 1 chicken cut into pieces
  • 60 g cashew nuts
  • 1 large onion
  • 50 g ghee (clarified butter)
  • 1 heaping teaspoon(s) of garam masala
  • 1 heaping teaspoon(s) of tandoori spices
  • 1 level teaspoon(s) of fenugreek
  • 1 lime
  • 1 tablespoon(s) of honey
  • 1 can of tomato paste
  • 18 cl of tomato coulis
  • 15 cl of liquid cream
  • 4 sprigs of coriander

For the marinade

  • 2 cloves garlic
  • 4 cm of ginger
  • 1.5 Bulgarian-style yogurt
  • 3 tablespoon(s) cashew nut paste
  • 1.5 level teaspoon(s) of paprika
  • 1.5 level teaspoon(s) of cinnamon
  • 1/2 teaspoon of chili powder (cayenne or espelette pepper, less spicy)


  1. Peel the garlic and squeeze it. Peel the ginger and grate it finely. Prepare the marinade by mixing the yogurt, half the garlic and ginger, half the cashew paste, paprika, cinnamon and chili pepper. Salt. Mix well and add the chicken pieces. Leave to marinate in the fridge for around 2 hours.

  2. Preheat the oven to 200°/th. 6-7. Place the pieces of meat on a baking tray, bake for 20 minutes, turning them halfway through cooking. Reduce the oven to 150°/th. 5 and roast the cashew nuts for 15 minutes. Crush them roughly.

  3. Peel the onion and finely chop it. In a high-sided frying pan, brown the onion for 5 minutes in hot ghee. Add the rest of the ginger and garlic, the garam masala, the tandoori and the fenugreek, continue cooking for another 5 minutes. Add the honey, tomato paste, tomato coulis, the rest of the cashew nut puree, the chicken and cook for 10 to 15 minutes (depending on the size of the pieces). Just before serving, add the liquid cream and mix well.

  4. Serve hot with chopped coriander, lime juice and roasted cashew nuts. Serve with semi-whole grain basmati rice.

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