Butter Chicken

Butter Chicken

Chicken marinated in rich whole spices, amalgamated with a creamy tomato sauce.

 
Butter_chicken.jpg

For the marinade:

  • 800g boneless chicken breast, cut into bitesize pieces
  • 4-6 cloves garlic
  • 1-inch pc ginger
  • 78ml full-fat plain yoghurt
  • 2 tsp kashmiri chilli powder or smoked paprika
  • 1 tsp garam masala 
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • 1 tsp cayenne pepper
  • ¾ tsp salt

Butter Chicken Gravy

  • 5 cloves garlic
  • 2-inch piece ginger, sliced
  • ½ medium onion, chopped
  • 2 cans chopped tomato tin 
  • 3 tbsp unsalted butter
  • 1 tbsp paprika
  • 2 tsp garam masala
  • 1 tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • 1 cup whipping cream
  • ½ – 1 tsp salt (if your tomato is salted you will need less)
  • 1 tbsp brown sugar (heaped)
  • Juice of 1 lemon
  • 1 tsp kasoori methi (dried fenugreek leaves)

Method:

  1. In a large bowl mix together the crushed garlic, finely chopped ginger, yoghurt, chilli powder, garam masala, ground coriander, turmeric powder, cayenne pepper and salt.
  2. Add the chopped chicken.
  3. Leave to marinade overnight or at least for a couple of hours so that the flavours really penetrate the meat.
  4. When cooking the chicken, grill the chicken for 10 minutes either side.
  5. For the gravy, combine the garlic, ginger, onion and tomato tins in a blender.
  6. In a pot melt the butter, once it's melted add the paprika, cayenne, garam masala, cloves and cardamom.
  7. Add the tomato mix and reduce till it thickens for up to 30 minutes.
  8. Stir in the cream, salt and sugar.
  9. Add in the chicken and fenugreek leaves.
  10. Add lemon juice.
  11. Cook for 10-20 minutes.
 
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