Butter Chicken
  • 1 Kg chicken breasts, cubed
  • ½ cup (125mL) natural yoghurt
  • 1 tbsp lemon juice
  • 2 tsp Spencers Chopped Garlic
  • 2 tsp Spencers Grated Ginger
  • 2 tsp Spencers Garam Masala
  • 1 tsp Spencers Chilli Powder
  • 1 tsp Spencers Ground Turmeric
  • 1 tsp Spencers Ground Cumin
  • 60g butter
  • 1 tbsp peanut oil
  • 1 onion, chopped
  • 1 tsp Spencers Ground Cardamom
  • 1 Spencers Cinnamon Stick
  • 1 Spencers Bay Leaf
  • 2 tsp Spencers Ground Paprika
  • 150g cashew nuts, roasted
  • 425g can tomato puree
  • 150mL chicken stock
  • 1 cup (250mL) thickened cream
  • Coriander leaves, to serve
  • Steamed Spencers Basmati Rice, to serve
  1. Combine chicken breasts with yoghurt, lemon juice, garlic, ginger, garam masala, chilli, turmeric and cumin in a large mixing bowl making sure chicken is well coated. Cover and refrigerate for at least 8 hours, preferably overnight.
  2. Place half the cashew nuts in a food processor and process to a fine powder.
  3. Heat the butter and oil in a large fry pan and add onion, cardamom, cinnamon stick and bay leaf. Fry for 3 minutes or until onion is soft.
  4. Add cashew nut powder, tomato puree and chicken stock. Simmer for 15 minutes, stirring occasionally.
  5. Stir in thickened cream and simmer for a further 10 minutes.
  6. Serve with basmati rice and scatter extra cashew nuts and coriander on top.