Butter Chicken

Fri, 20 May 2022

INGREDIENTS:

For the Chicken:

800g Chicken, boneless and skinless, cut cubes

1tsp Garlic

1tsp Ginger

1tsp Chilli Powder

1½ tbsp Lemon Juice

75ml natural Yoghurt

½ tsp Garam masala

½ tsp ground Turmeric

1tsp ground Cumin

Pinch of salt

 

For the Butter Sauce:

1 tbsp Vegetable Oil

1 cloves Garlic

1 chopped Shallot

1teaspoon Chilli Powder

1tsp Cumin Seeds

2tbsp Tomato Puree

5 Tomatoes (roughly chopped)

Pinch of Salt

Pinch of Sugar

200ml Chicken Stock

20 g butter

 

METHOD:

For the Chicken.

• Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon

juice. Mix, cover with cling film and chill for 30 mins.

• Mix together the yogurt, garam masala, turmeric and cumin and add to the

chicken, making sure that each piece is well coated with the mixture. Cover again

and chill for 3-4 hours.

• Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken

pieces on a grill rack set on a baking tray and bake for 8-10 mins.

• When it’s cooked add the chicken into the Butter Sauce.

Butter Sauce:

• Add the oil to a non-stick pan and fry the shallots for a few minutes until softened

and translucent. Then add the chopped garlic to soften.

• Add the chilli powder and cumin seed to the onion mixture and stir to coat, Fry

the spices off gently for a couple of minutes.

• Add in the chopped tomatoes and tomato puree and stir for few minutes.

• Pour in the chicken stock, bring it to the boil and season with salt and sugar.

• Add in the butter and cream stir it well and let the sauce simmer.

 

Served with Rice or Naan Bread.