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Butter chicken

allconsumingfood
The perfect chicken curry to add to your #everyfuckingnight repertoire. 
Print Recipe

Ingredients
  

The marinade

  • 1 kg chicken thighs
  • 1 1/2 cups natural unsweetened Greek yoghurt
  • 2 tbsp lemon juice
  • 1 1/2 tbsp ground tumeric
  • 2 tbsp garam marsala
  • 2 tbsp ground cumin

The curry

  • 125 g butter
  • 2 onions, diced
  • 4 cloves garlic, crushed
  • 3 tbsp ginger, grated
  • 1 tbps cumin seeds
  • 1 cinnamon stick
  • 2-4 tomatoes, diced I'm known to use a tin of crushed tomatoes
  • 2/3 cup chicken stock

To finish

  • 1 1/2 cups cream, sour cream or yoghurt
  • 3 tbsp almond meal
  • fresh coriander, chopped

Instructions
 

  • The marinade
    The sauce
    The finish
    [br]In the pressure cooker I take the chicken out, set the machine to reduce, add the meal and cream and reduce for 15 mins. (Just stir through yoghurt at the very end in this case otherwise it will split.)
    Serve with fresh coriander, chutney and cucumber raita

The marinade

  • Smoosh everything together and marinate for as long as you've got - at least a couple of hours

The curry

  • If you like you can brown the chicken but really, who has the time or energy for such nonsense
  • Melt the butter and add the onions. This is where you can really kick start flavour depth. The longer you have to saute the onions, the better it will taste. Trust me. 
  • Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
  • Add the chicken AND all the marinade. [br]In the pressure cooker, on highest setting for 45 minutes for marylands, 30 for chicken with no bones[br]On the stove add the stock and simmer for about 30 minutes
  • If using a slow cooker put the lid on and set on high for, I don't know, four hours? Or low for eight? It's impossible to destroy food in a slow cooker, you know your machine, do what you think best. 
  • On the stove top, add the stock and simmer for about 30 minutes
  • Once cooked, add the almond meal and cream and simmer gently for another 10 minutes or so if needed. I often just add them, get it bubbling again and it's good to go. 
  • Serve with fresh coriander, some raita and a chutney. Huzzah!