REDS Butter Chicken

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Recipe's preparation

Instructions

Add 150 grams of cashews or almonds 10 Sec, Speed 9 MC. Remove nuts to a seperate bowl.

Without washing the bowl add 1/2 tsp salt, 1/4 tsp chilli powder, 1 tsp garam masala, 10g ginger, 1 clove garlic and 15 g apple cider. Blend 2 sec, Speed 9 MC, scrape bowl and repeat 3 times. Add marinade to chicken in a seperate bowl.

Without washing add 2 cloves garlic, 10g ginger, 30g apple cider vinegar, 400g tinned tomatoes and 100g tomato paste. Blend 1 min, Speed 8 MC on. Set tomato paste aside in seperate bowl.

Without washing the bowl add onions to mixer bowls and chop 5 sec, speed 5 MC on. Scrape down bowl.

Add 60g butter to mixxer bowl, cook 10 min, 100 degrees, speed 2, with butterfly MC on.

Add remaining butter 65g, cinnamon stick, 3 cloves, 5 cardomon pods, 1 star anise, 1 tsp cumin and 1 tsp paprika. Cook 5 mins, 100 degrees, reverse slowest speed, butterfly, MC on.

Add reserved tomato paste mixture, 1 tsp garam masala and 2 tsp salt to mixer bowl. Cook 4 min, steaming temp, reverse slow speed, butter, MC on.

Add reserved marinated chickent mixture to bowl, cook for 12 min, 100 degrees, slowest reverse speed, butterfly, MC on.

Add reserved nut meal, 300g cream and 50g honey to mixer bowl. Cook 4 min, 100 degrees, slowest reverse speed, butterly, MC on. Pour curry into insulated server, remove whole spices, and stir through chopped coriander and let sit for 10 minutes.