Butter Chicken

1Butter Chicken Bomb

1 bag Butter Chicken chicken spice mix

approximately 750 g chicken fillet or chicken thighs

3 tbsp full-fat yogurt

2–3 tbsp oil (sunflower or neutral oil)

75 g butter

700 g sieved tomatoes (1 bottle)

1 liter of water

2 tbsp cashew paste

1 tbsp sugar

Fresh coriander (garnish)

Whipped cream (garnish, optional)

Rice and/or naan

1. Marinate the chicken

Mix the contents of the chicken spice mix packet with 3 tablespoons of full-fat yogurt and a few tablespoons of oil. Add this to your chicken and let it marinate overnight, preferably, or at least for a few hours.

2. Prepare the sauce base

Preheat the oven to its highest setting (approximately 240°C). Melt about 75g of butter in a large saucepan over medium heat. Once the butter has melted, add 700g of strained tomatoes. Fill the empty bottle twice with water (approximately 1000ml) and pour this over the top.

3. Add the Butter Chicken Bomb

Bring the sauce to a boil and then add the Butter Chicken Bomb. Let it simmer for about 5 minutes.

4. Blend the sauce

Use an immersion blender or blender to make the sauce completely smooth.

6. Add cashew paste

Add the cashew paste and stir well.

(Prefer not to use cashews? Then add 150ml of whipped cream now.)

7. Let the sauce thicken

Let the sauce simmer uncovered over low heat until it thickens, about 30 minutes.

8. Prepare the chicken in the oven

Thread the chicken onto skewers and place them on a rack or baking dish. Bake for at least 15 minutes per side, until golden brown on both sides.

9. Combine chicken and sauce

Add the cooked chicken and 1 tbsp sugar to the sauce, stir well and let it simmer gently for another 5 minutes.

10. Serving

In the meantime, finely chop some fresh coriander and prepare the whipped cream.
Spoon the chicken and sauce into a deep plate and garnish with a little coriander and a dash of whipped cream.
Serve with rice, naan – or both.