RECIPE

Butter Chicken

SERVES: 2

COOKING TIME: 30 minutes

A warming, healthier take on a family favourite. Naturally creamy and full of nourishing flavour, this butter chicken is perfect served with fluffy jasmine rice and a side of steamed greens.

Ingredients

  • 1–2 tbsp butter
  • 1 brown onion, finely diced
  • 2 garlic cloves, minced
  • 1 small chilli, finely chopped (optional)
  • 1 tbsp Maple Co Golden Glow
  • 1 tsp garam masala
  • ½ cup tomato passata or crushed tomatoes
  • ⅓ cup raw cashews, soaked in hot water for 15–20 minutes and drained
  • 250–300 g chicken breast or thigh, diced

Method

  1. Heat 1 tbsp butter in a pan over medium heat. Add the onion and cook for 5–7 minutes until soft and lightly golden.
  2. Stir in the garlic, chilli, Golden Glow and garam masala. Cook for 1 minute until fragrant.
  3. Add the tomato passata and simmer for 2–3 minutes.
  4. Transfer the mixture to a blender with the soaked cashews and a splash of water. Blend until smooth and creamy.
  5. Return the pan to medium-high heat with the remaining butter. Add the chicken and sear until lightly golden.
  6. Pour the blended sauce over the chicken, season with sea salt, and simmer for 8–10 minutes, or until the chicken is cooked through and the sauce is thick and creamy.

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