Created by Executive Head Chef Suraj Lokhande, his recipe combines tender marinated chicken with a spiced tomato and cream sauce.
So inspire your inner chef and try your hand at making this simple but mouth-wateringly delicious butter chicken dish at home. It is sure to impress friends and family, with every bite full of flavour. Pair it with aromatic spiced basmati rice, baby naans and mini poppadoms to recreate the full restaurant experience.
Ingredients:
- 3–4 boneless, skinless chicken thighs, trimmed and cut into 2cm
For the marinade:
- 1 tbsp fresh lemon juice
- 1 tsp oil
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp Kashmiri chilli powder
- ½ tsp flaked sea salt
- Chopped coriander
For the sauce:
- 6 green cardamom pods
- Pinch dried fenugreek leaves
- 30g cashew nuts
- 2 tbsp butter
- 15g fresh root ginger
- ½ tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp dried fenugreek leaves
- 1 tbsp honey
- 1½ tbsp chopped tomatoes
- 100ml double cream
- Pinch flaked sea salt
- Kashmiri chilli powder
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the marinade ingredients in a small ovenproof dish, or a small roasting tin. Add the chicken and coat thoroughly in the marinade. Roast for 10 minutes.
- While the chicken is cooking, make the sauce. Heat the butter in a medium non-stick frying pan and cook the garlic and ginger over a low heat for 1–2 minutes, or until softened but not coloured, stirring constantly. Add the garam masala, cumin, coriander and cook for 30 seconds, stirring constantly.
- Add the chopped tomatoes and cashew nuts then let it boil for 20 minutes.
- Sprinkle over the fenugreek and Kashmiri chilli and cook for a few seconds more, stirring constantly. Add 6 tablespoons of cold water and the cream and bring to a simmer. Season with salt to taste.
- Blend in the mixer until smooth texture and add back to the pan and bring it to the boil.
- Take the chicken out of the oven and stir in the creamy sauce. Return to the oven for a further 10 minutes, or until the chicken is tender and the sauce is bubbling.
- Drizzle the double cream over the butter chicken just before serving.
This delicious dish is available at Leaf at The Castle Hotel on both the à la carte and all day dining menus. For more details and to view the menus, visit the website here: castlehotelwindsor.com/dining/.