Cue the cravings: Butter Chicken is the dish we want — and we know we're not alone

Butter chicken is one of those dishes that simply induces cravings — see Joe Thottungal’s story below for proof if you needed any! Our recent craving hit when perusing the pages of his cookbook Coconut Lagoon. Thankfully for us, this stunning picture is accompanied by a detailed how-to, so we can make his version in our own kitchens, anytime we desire. Read on for the chef’s recipe which will surely quell those cravings for this creamy dish.

Coconut Lagoon Butter Chicken

By Joe Thottungal

We would have been much better off, financially, if we’d had butter chicken on the menu from the very beginning. After four years of patiently explaining to our guests that butter chicken was a north Indian dish and that we were a south Indian restaurant, we finally created our own version. The truth is, this gentle dish introduces children to the flavors of India, serving as a stepping stone for them (and their parents!) to then dig a little deeper into the menu. And besides, my son Mathew, raised on Kerala cuisine, claims butter chicken is his hands-down favorite. So this is for him.

Ingredients

• 2 cups raw cashew nuts
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp plain yogurt
• ½ tsp red chili powder
• ½ tsp ground turmeric
• ½ tsp salt, plus extra to taste
• 1 tsp coconut oil
• ¼ cup (½ stick) unsalted butter
• 2 small onions, chopped
• 1 ½ tsp Ginger-Garlic Paste (see below)
• 1 ½ tsp ground coriander
• 2 tomatoes, finely chopped
• 3 tbsp tomato paste
• 1 ½ tsp sugar
• 1 ½ tsp dried fenugreek leaves (kasuri methi)
• ½ tsp ground cumin
• ½ tsp chaat masala
• 3 cups milk
• Chopped cilantro, for garnish

Ginger-Garlic Paste:

• 1 (4-inch) piece ginger, peeled and coarsely chopped (¼ cup)
• 10 cloves garlic

Preparation

Coconut Lagoon Butter Chicken:

In a saucepan, combine cashews and 4 cups water and bring to a boil over high heat. Reduce heat and simmer for 5 minutes, until nuts have softened. Strain and set aside to cool. Transfer to a food processor or blender and purée until smooth.

In a large bowl, combine chicken, yogurt, chili powder, turmeric, salt, and oil and mix well until chicken pieces are fully coated. Cover and refrigerate for at least 6 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Place chicken on prepared baking sheet and bake for 15 minutes, until par-cooked.

Melt butter in a saucepan over medium-high heat. Add onions and sauté for 3 minutes. Reduce heat to medium. Add ginger-garlic paste and cook for another 3 minutes. Stir in coriander, cooking for 1 more minute.

Add tomatoes and tomato paste and cook for 5 minutes. Stir in 2 Tbsp cashew paste, sugar, fenugreek leaves, cumin, and chaat masala and cook for 1 minute. (Leftover cashew paste can be stored in an airtight container in the fridge for up to 5 days.) Add chicken and milk and bring to a boil. Reduce heat and simmer for 8 minutes, or until chicken is cooked through but still juicy and tender. Season with salt to taste.

Garnish with cilantro and serve with rice.

Ginger-Garlic Paste:

Using a dish towel, pat ginger dry and transfer it to a mini food processor (or use a mortar and pestle).

Add garlic and 2 Tbsp water and process until smooth, wiping down the sides of the food

processor as required. Stored in an airtight container in the fridge for up to 3 days.

Yield: Makes 4-6 servings, ½ cup paste

Excerpted from Coconut Lagoon (C) 2019 by Joe Thottungal. Photography (C) 2019 by Christian Lalonde. Reproduced by permission of Figure 1. All rights reserved.