Butter Chicken with a Hand Blender

1. 1
   Marinate. Mix the chicken with the salt, spice powders and 2 tbsp yogurt. Rest 30 minutes to 2 hours, or overnight in the fridge.
   ▶ Watch at 0:23
2. 2
   Prep the masala. Roughly chop the onion and tomatoes (they'll be blended) and crush the ginger and garlic.
   ▶ Watch at 1:40
3. 3
   Cook the base. Melt 20 g butter on medium, soften the onions, then add the ginger-garlic, whole spices and cashews. Stir about 5 minutes.
4. 4
   Add tomatoes and spices: ¼ tsp salt, ½ tsp coriander, ¼ tsp garam masala, ¼ tsp turmeric, crushed pepper and ½ tsp chilli if you want more heat.
5. 5
   Cool and blend. Let it cool about 10 minutes, then blend. A hand blender leaves it slightly coarse, which I like.
6. 6
   Fry the chicken. In the same pan, melt another 20 g butter and shallow fry the chicken 6–8 minutes, turning, until golden.
   ▶ Watch at 5:03
7. 7
   Bring it together. Add the blended masala and ½ cup water, and cook 5 minutes. Crush the kasuri methi over the top.
   ▶ Watch at 6:14
8. 8
   Add the cream (1 cup), stir and simmer another 5 minutes.
9. 9
   Serve with coriander, roti or chapati, and fresh onions.
   ▶ Watch at 8:02

Tips from the video

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