Xiao’s Creamy Butter Chicken | Asian Style Recipe

The best Butter Chicken Recipe by Xiao’s Kitchen

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

Serves 6 people

Ingredients:
1200g Chicken Thigh Fillets (cut into 3 equal size pieces)
500g Tomatoes (diced into small cubes)
2 Red Onions (diced into small cubes)
125g Cashew Nuts
10 Cloves Garlic (crushed into paste)
40g Ginger (crushed into paste)
Handful Coriander (roughly chopped)
100g Butter
125g Natural Yoghurt
200g Double Cream
2 Tbsp Brown Sugar
1 Tsp Turmeric Powder
2½ Tsp Cayenne Pepper
4 Tsp Garam Masala
1½ Tsp Ground Coriander
4½ Tsp Paprika
½ Tsp Clove Powder
1 Tsp Cardamom Powder
¼ Tsp Fenugreek Powder (or leaves if you have any)
1 Lemon Juice
Salt to Taste

Method:
1. Place the chicken in a large bowl or pan
2. Add half the garlic and ginger paste, the turmeric powder, 1½ Tsp cayenne pepper, 2 Tsp garam masala, the ground coriander, 2½ Tsp paprika, the yoghurt, pinch of salt, splash of oil. Mix all together well and then leave to marinate for at least an hour
3. Meanwhile, place the tomatoes and cashew nuts in a food processor or blender and process into a smooth paste
4. Melt half of the butter in a wok over medium heat
5. Place chicken in the wok, stir and fry for 5 minutes, remove from heat
6. Melt the remaining butter in a large pot/pan, add the red onions, the remaining garlic and ginger paste, fry for 2 minutes
7. Add the remaining garam masala, paprika, cayenne pepper, clove powder, ground cardamom, then only stir-fry for 10 seconds
8. Add the tomato paste made earlier, bring to the boil and then simmer until it becomes thickened
9. Add the cream, season with a pinch of salt, brown sugar and fenugreek, stir well
10. Place the chicken and the juice from it into the pot and stir, cook over medium heat for 20 minutes or until cooked through – stir frequently, add little water if the sauce becomes too thick
11. Add the lemon juice, coriander and stir
12. Transfer into a dish, garnish and serve

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