Raheel Miraza - Asian
Raheel's Butter Chicken (Guinness World Record Recipe)
We are thrilled to share with you Raheel Mirza's (star of Masterchef) DELICIOUS Butter Chicken recipe that saw him break a Guinness World Record for the most people cooking simultaneously online. A whopping 838 people joined Raheel for his interactive experience.
INGREDIENTS
For the Marinade:
- 750g chicken breast or chicken thigh (cut into strips roughly 1-2 inches long)
- 60g yoghurt (approx. 3-4 tbsp)
- 2 tbsp rapeseed oil for shallow frying (or vegetable oil or ghee)
- 1 tbsp ginger/garlic paste
- 3.5 tsp Spice Kitchen Butter Chicken spice blend
- ½ tsp salt
INGREDIENTS
For the Marinade:
- 8 whole almonds – placed in boiled water for 5-10 minutes and remove their skins (or replace with ½ tsp sunflower seeds)
- 8 cashews (or replace with ½ tsp sunflower seeds)
- 1½ medium onions, roughly chopped
- 1 tbsp rapeseed oil or oil of choice
- 2 tbsp butter
- 1 tbsp ginger/garlic paste
- 1 tsp sugar
- 3 medium tomatoes, roughly chopped or 1 tin chopped tomatoes
- 3.5 tsp Spice Kitchen Butter Chicken spice blend
- ½ tsp salt
- 2-3 tbsp double cream
- 1 tbsp dried fenugreek leaves
METHOD
- Firstly, for the marinade, put all the ingredients in a large mixing bowl and leave the chicken to marinate in the mix for at least 30 minutes.
- Then shallow fry the pieces on a medium to high heat in 2-3 batches until they are cooked all the way through. This will probably take around 7 minutes for each batch. Be careful to not overcrowd the pan as the chicken will then boil and not fry as there will be too much moisture content coming out of the chicken pieces.
- Remove from the pan and leave to drain on some kitchen towel until the sauce is made.
- Now make the sauce. Using the same pan, and the oil remaining in it, saute the almonds, cashews, onions and ginger/garlic paste for about 5 minutes on a medium heat.
- Then add in the tomatoes and sugar and saute for another 5 minutes until everything has softened.
- Now remove this mixture and blitz it in a blender or food processor into a smooth sauce.
- Place this sauce back into the pan with the oil and add in the spice blend and salt.
- Cook for about 2-3 minutes and then add in the double cream and stir through.
- Add the chicken pieces into the sauce and stir to mix thoroughly.
- Sprinkle over the dried fenugreek leaves and mix again and finally add in the butter and without stirring, pop the lid on and cook on a very low heat for about 1-2 minutes until the butter has melted. Stir one final time to evenly distribute the creamy butter.
- Serve with chapatis or rice and enjoy!
Raheel loves eating, feeding and creating- he firmly believes that food brings people together from all walks of life and that anyone can learn to cook. Join him for more of his virtual cook-alongs: @raheelmirzacooking.