As the title would suggest, this is about the furthest you can get from an authentic butter chicken curry. Let there be no presumption that this is anything like what you would find in India, or even an Australian Indian restaurant. Now that the issue of authenticity has been cleared up, the fact remains that this curry is scrumptious and was made three times in two weeks after we first discovered it.
+ 2 tablespoons ghee, or oil
+ 225 g paneer cheese, cubed
+ 400 ml coconut milk
+ 3/4 cup roasted cashews
+ 4 tablespoons tomato paste
+ 1/4 cup greek yogurt
+ 1/2 spanish onion, roughly diced
+ 2 cloves garlic, minced or grated
+ 1 tablespoon fresh ginger, grated
+ 4 chicken thighs, chopped into 1 cm wide slices
+ 2 teaspoons red curry paste
+ 1-2 tablespoons garam masala
+ 1/2 teaspoon turmeric
+ 1 teaspoon cayenne pepper, or to taste
+ 1-2 cup broccoli florets
+ chopped coriander, for topping
+ steamed rice and naan, for serving
Heat a large fry pan over medium heat, add 1 tablespoon of ghee. Once hot, add the cubed paneer in batches and cook about two minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the fry pan and set the paneer aside.
In a food processor, or high powered blender, add the cashews and coconut milk. Blend on high until completely smooth and silky, about three minutes. Add the tomato paste, yogurt and 1/2 cup water. Blend until smooth. Set aside.
Place your fry pan back on the heat, and add the remaining ghee. Once hot, add the onion, garlic and ginger. Cook for around 5 minutes or until the onion is soft and lightly caramelised. Add chicken to the pan, and brown on both sides. Add the red curry paste, garam masala, turmeric and cayenne pepper. Cook for one minute, before adding the cashew/coconut milk mixture. Simmer the sauce for five minutes, or until chicken is cooked through. If the sauce seems too thick for your liking, stir in additional coconut milk or water to thin.
Once the sauce is at your desired consistency, stir in the crispy paneer. Add the broccoli and cook until warmed through and the sauce thickened slightly, about five minutes.
Remove from the heat and serve over a bed of hot rice sprinkled with chopped coriander. And don’t forget the naan for dipping!
Original recipe sourced from Half Baked Harvest.