Butter Chicken Family Tray

Ingredients

• 900 g boneless chicken thighs
• 2 tsp Kashmiri chili powder
• 1 tbsp grated fresh ginger
• 1 tbsp minced garlic
• 2 tsp salt, divided
• 500 g crushed tomatoes
• 60 g raw cashews
• 80 g butter
• 150 mL cream
• 2 tsp garam masala, divided
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed
• 150 mL water

Method

1. 1Toss the chicken with half the Kashmiri chili, half the ginger and garlic, and 1 tsp of the salt. Rest it 30 minutes at room temperature or up to 4 hours in the fridge.
2. 2Roast the chicken on a lined tray at 230 °C for 18 to 22 minutes, until browned at the edges and 74 °C in the thickest piece. Let it cool a little, then cut into bite-size pieces.
3. 3Cover the cashews with hot water and soak 20 minutes. Drain and blend with 100 mL of the water into a smooth paste.
4. 4Melt the butter in a wide pot. Cook the remaining ginger and garlic for 1 minute, then add the tomatoes, the remaining chili and 1 tsp garam masala. Simmer 20 minutes, stirring often, until thick and the butter separates at the edges.
5. 5Stir in the cashew paste and the remaining water. Simmer 10 minutes, then blend the sauce smooth with an immersion blender.
6. 6Add the cream, the crushed methi, the remaining salt and garam masala. Fold in the chicken and simmer gently 10 minutes so the sauce tightens and the chicken is hot through, at least 74 °C.
7. 7Taste and adjust the salt. The sauce should coat a spoon thickly, since it loosens a little on reheating.
8. 8Spread the butter chicken in shallow pans no more than 5 cm deep and cool in an ice bath, stirring, until under 20 °C within the first hour and under 5 °C within 2 hours.
9. 9Portion 1.6 kg into a family tray, press out the air, seal and label with the date. Freeze flat and fast.