Butter chicken curry with green chilli and cashews
Creating an Indian classic at home is easy with this butter chicken recipe. Spiked with green chilli and sprinkled with cashews, this curry is perfect served with naan, rice and mango chutney
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 kilograms whole chicken, segmented into 8 pieces
- 1/3 cup tandoori paste
- 1/3 cup ghee (clarified butter)
- 2 centimetre ginger, peeled, grated
- 1 long green chilli, sliced, plus extra to serve
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 2 cups chicken stock
- 400 millilitres bottle tomato passata
- juice of 1 lemon
- 400 millilitres can coconut cream
- chopped coriander leaves, cashews, naan, basmati rice, mango chutney to serve
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