Adam D'Sylva's Butter Chicken

Adam D'Sylva's Butter Chicken

Cooking time


Heat the pan, and add the Cobram Estate Robust Extra Virgin Olive Oil.

Add all the whole spices, cook it till it gets fragrant, add sliced onion.

Cook onions till it gets golden brown, add ginger garlic paste and cook out. Then add cashew paste and chilli paste and cook for 5-10 min, add all the powder spices cook it down till it leaves the oil.

Add tin tomatoes and cook it on medium heat for an hour and half.

Blitz the mixture and put it back in the pot 1 litre of chicken stock.

Cook chicken at 240 degrees for 15 minutes to get charred colour.

Cut into small pieces, Finish cooking in sauce, until tender.

Serve with Basmati rice and roti, garnish with coriander leaves.

Ingredients Chevron Icon

To marinate Chicken: (overnight)

2kg chicken thigh meat, no skin, no bone

400g yoghurt

75g ginger-garlic paste

4g dried fenugreek leaf powder

30g sweet paprika

4g garam masala

5g cumin powder

Lemon juice, Extra Virgin Olive oil and salt and pepper to taste

The sauce:

150ml Cobram Estate Robust Extra Virgin Olive Oil

5 red onions, sliced

1 red capsicum sliced

2g cardamom pods

6g cumin seeds

6g nutmeg powder

22g sweet paprika

100g long red chiklli

6g garam masala

8g dried fenugreek leaf powder

1kg tinned tomatoes

50g cashew paste