Jamie Oliver admitted there are "so many different recipes for butter chicken", but insists his is the "very best". "This is my take," he said of the butter chicken creation. "We served so much butter chicken in our restaurant, so I went in search of the very best butter chicken recipe and researched how it all started.
" The chef elaborated: "With its silky smooth, gently spiced tomato, cashew and cream gravy, it’s a comforting, warming dish that feels decadent." Serving up to five people, the restauranteur promised that it's "not too tricky" to make. A perfectly great crowd pleaser, here's how to make Jamie Oliver 's tasty butter chicken.
Butter chicken 750g skinless, boneless chicken (thighs and breast), cut into bite-size pieces 10g ginger root, peeled and grated (shredded) Three large garlic cloves, peeled and grated (shredded) Two tsp tandoori masala One tsp ground cumin One tsp ground coriander One tsp ground black pepper One tsp salt Two tbsp yoghurt Juice of half of a lemon 30ml sunflower oil 500g tomatoes 50g butter 20g ginger root, peeled and grated (shredded) Six large garlic cloves, peeled and grated (shredded) One tsp tomato purée (paste) One tsp tandoori masala One tsp ground cumin One tsp ground coriander One tsp chilli powder One tsp salt One tsp sugar 30g ground cashew nuts 30ml double cream Six to eight green cardamom seeds, crushed Two tsp dried fenugreek leaves Indian flatbreads or rice Method Make the marinade Mix all of the marinade ingredients toget.
