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Making dinner back in the old QLD studio and tonight we’re having butter chicken. Turns out I don’t have a butter chicken recipe on my website but I did find the original one I made in a short. Wine: 2023 Mule (Shiraz, Viognier) by Pool Wines, VIC Here’s the original recipe… ingredients - 300g chicken thighs, sliced - 1 tsp ginger paste - 1 tsp garlic paste - 2 tbsp red chilli powder - 500g diced tomatoes - 1 red onion, diced - 1 tbsp garlic paste - 50g cashew - 1/2 tbsp garam masala - 2 tbsp sugar - 5 tbsp butter - 3 tbsp cream - 1.5 tbsp vinegar - 2 tbsp grapeseed oil - 200ml water - Salt to taste Method 1. Marinate the chicken with 1/2 of the chilli powder, ginger, and garlic paste, and leave for 30 minutes in the fridge. 2. In a hot frying pan with a small amount of oil, sear your chicken on all sides, remove from the pan and set aside. 3. In the same pan, melt half of the butter, add the onions and the rest of the ginger and garlic pastes. Cook for 5 minutes. 4. Add the tomatoes, cashews, vinegar, and garam masala and cook for 25 minutes or until the tomatoes and onions are super soft. 5. Blend this until smooth and place it back in the same pot. 6. Add the cooked chicken followed by the rest of the butter and half of the cream. 7. Stir this for 3-4 minutes and then it's ready to serve. 8. Garnish with a drizzle of cream and optional kasoori methi. Enjoy! FOLLOW US: Andy's Instagram: https://www.instagram.com/andyhearnden/ Katelyn's Instagram: https://www.instagram.com/floodywastaken/ Website with all Andy's recipes: https://www.andy-cooks.com/ #vlog #food #cooking #wine #raw #foryou #youtube #recipe #curry