NUT FREE BUTTER CHICKEN CURRY

Butter chicken, also known as Murgh Makhani, hails from the vibrant culinary world of India, specifically originating from the bustling kitchens of Delhi. This delightful dish features tender pieces of marinated chicken, simmered in a rich, creamy tomato-based sauce that sings of warmth and spice.

The flavour profile is an enticing dance of sweet and savoury, with a velvety texture that just begs for a warm piece of naan or a scoop of fluffy basmati rice to accompany it. The blend of spices, including garam masala, cumin, and coriander, adds depth, while the smooth butter and cream (although i have gone with no cream) give it that luxurious finish.

I avoided butter chicken my entire life on the idea that there were cashews or almonds through it, which does happen, but when I found out I can go without the nuts, I was pretty excited to see what I was missing out on. This recipe is completely nut free, but still packs so much flavour into it.

NUT FREE BUTTER CHICKEN CURRY

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NUT FREE BUTTER CHICKEN CURRY 〰️

Time: 45 minutes

Chicken Marinade:

500gm chicken thighs, cut into medium cubes

1/2 cup greek yoghurt

2 garlic cloves, minced

15gm ginger, minced

1 tea sp garam masala

1 tea sp cumin

1 tea sp chilli powder

1/2 tea sp turmeric

Curry:

120gm salted butter, cut into cubes

1 cinnamon stick

1/2 tea sp cumin seeds

1 brown onion, thinly sliced

4 garlic cloves, minced

15gm ginger, minced

1 tea sp cumin

1 tea sp garam masala

1 tea sp chilli powder

1 tea sp turmeric

70gm tomato paste

400gm crushed tomatoes

30gm fresh coriander, washed

Salt

To serve: rice or naan

Preheat oven to highest temperature on grill setting.

Start with chicken marinade. Place all ingredients into large bowl, mix together so the chicken is well coated and place to the side.

For the curry, pop a large pot on low heat and add in half the butter. When it’s nearly all melted, add the cinnamon and cumin seeds and stir through. Once aromatic, and butter starts to brown, add in the onion and stir through and saute for 4 minutes. Add in ginger and garlic and cook for 30 seconds, before adding the spices in. Stir through and then add tomato paste. Stir and allow paste to cook out for 3 minutes.

Finish with the can of crushed tomatoes, and half the can worth of water. Add in and, leave on low heat, allowing to very gently bubble for 20 minutes. Season with salt to taste here.

Once curry is bubbling, add the marinated chicken to an oven tray and place under the grill, just to get a char. The time on this will depend on the power of the oven. Just watch it, and once is develops a deep almost burnt char, remove from oven.

Once curry has bubbled, add the chicken in and stir through and cook on lowest heat for 5 minutes, to cook the chicken through completely. Take off heat and stir in the remaining butter and finish roughly chopped coriander leaves.