Going out for dinner or getting a takeaway is always fun, but it’s cheaper, cosier – and more impressive – to cook at home.
Indian cuisine is full of spice and flavour but its possible to create these delicious flavours in the comfort of your own kitchen – and Jamie Oliver’s butter chicken with fragrant spices, tomatoes, cashew butter and yoghurt is a very good place to start.
On Jamie’s official website, he said: “Creamy, spicy, rich — butter chicken is the ultimate comfort meal. And it’s so easy to throw together.”
This recipe serves two so it’s perfect for a cosy, romantic night in. However, you can amend quantities depending on party size.
You won’t be in the kitchen cooking too long as it takes 40 minutes to put on the table, leaving plenty of time to relax, unwind and enjoy.
READ MORE: Mary Berry’s chocolate yule log is ‘utterly delicious’ – foolproof recipe
Ingredients
- Two to three fresh mixed-colour chillies
- 350g ripe mixed-colour cherry tomatoes
- Four cloves of garlic
- 6cm piece of ginger
- One tablespoon garam masala
- Four heaped tablespoons natural yoghurt
- Two 150g free-range skinless chicken breasts
- Olive oil
- Two tablespoons smooth cashew butter
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Method
Halve and take the seeds out of the chillies. Throw in a large non-stick frying pan on a high heat with the tomatoes and cook until blackened all over, ensuring you are turning from time to time. Peel the garlic and ginger and finely grate them into a big bowl. Pour in most of the garam masala, a pinch of sea salt and black pepper and one tablespoon of yoghurt. Deeply score the chicken breasts with 1cm between each score, then cover with the marinade, rubbing it in.
Once charred, transfer the tomatoes and chillies onto a board, pop the pan onto a medium heat with half a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning after five minutes. Meanwhile, remove and discard the tomato skins and roughly chop one or two of the chillies, to taste. Get the chicken out of the pan and add the tomatoes, chopped chillies and cashew butter. Carefully pour in 250ml of boiling water from the kettle and stir to grab the sticky bits. Let it bubble generously for two minutes and once it starts to thicken, put the chicken back in the pan, turning in the sauce for a final two minutes, or until cooked through. Transfer it to a board. Off the heat, season the sauce, then top it off with the remaining yoghurt. Slice up the chicken however you like and serve with the remaining chilli and garam masala, plus Indian appetizers if you’re feeling extra peckish.
If you fancy Italian rather Indian cuisine, Jamie Oliver’s homemade pizzas are “simply delicious”.
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