Sagar’s Legendary Butter Chicken

We caught up with Recruitment Solvers’ ambassador Sagar Massey to find out his plans for the year ahead.

With a number of events and engagements to look forward to, he’s focusing on pushing on and working hard towards his goals.

Beginning the year with a kick, we’re excited to share his Legendary Butter Chicken recipe – a deliciously rich curry that will bring a taste of India to your kitchen!

Legendary Butter Chicken

Sauce:

• 800g chopped tomatoes
• 1 medium white onion
• 100ml double cream
• 80g cashew nuts (pine nuts for nut allergy)
• 80ml ghee or clarified butter
• 8g chilli powder (put more if you like it spicy)
• 1 small piece of mace
• 80g ginger & garlic paste
• 15g sugar
• Salt to taste
• 10 green cardamom
• 100ml water
• 1 tbsp dry fenugreek leaves

Method:

Put all the ingredients in a heavy base pan and cook for a good 1 hour on medium to low heat, or until all the oil comes on the top.

Stir occasionally to prevent sticking on the bottom. Once cooked, leave to cool down and blend to a smooth sauce once cool, and sit aside. Heat the sauce and add the cooked chicken.

Chicken marinade:

• 500g skin & boneless chicken thigh (diced)
• 100g natural yogurt
• 1tsp chilli powder
• 1tsp turmeric powder
• 1tsp coriander powder
• 1tbsp ginger & garlic paste
• ½ lemon juice

Method:

Mix everything together in a mixing bowl, cover it and marinate in the mix for at least 2 hours or overnight.

Preheat the oven to 220°C, place the chicken on the baking tray and bake for 12 to 15 minutes. You can add the chicken to the sauce just like that or shred it and then add to the sauce.

Enjoy the curry with rice and naan.