My Kinda Butter Chicken
Jamie Oliver’s one-pan butter chicken — charred chillies and tomatoes, garam masala-marinated chicken and a quick cashew butter sauce.
Ingredients
- 4-6 fresh mixed-colour chillies
- 700g ripe mixed-colour cherry tomatoes
- 8 cloves garlic
- 12cm piece ginger
- 2 tbsp garam masala
- 8 heaped tbsp natural yoghurt
- 4 x 150g skinless chicken breasts
- olive oil
- 4 tbsp smooth cashew butter
Instructions
- Halve and deseed the chillies. Place in a large non-stick frying pan on high heat with the tomatoes and blacken all over, turning occasionally.
- Meanwhile, peel the garlic and ginger and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 2 tbsp of the yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade.
- Once charred, remove the tomatoes and chillies to a board, returning the pan to medium heat with a little olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 2-4 of the chillies, to taste.
- Remove the chicken from the pan and add the tomatoes, chopped chillies and cashew butter. Pour in 500ml boiling water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board.
- Off the heat, season the sauce to taste, then ripple through the remaining yoghurt.
- Slice the chicken and serve with the remaining chilli and garam masala, alongside rice and fresh coriander.