Butter Chicken
- serving for 2-3
- 1-2 hours
- oven, pan
For Chicken
Ingredient
chicken thigh 6 pc
Marinade
yoghurt 500 ml
garlic paste 1 tbsp
ginger paste 1 tbsp
tumeric 1 tbsp
garam masala 1 tbsp
chilli powder 1 tbsp
For Sauce
Ingredient
ghee 2 tbsp
large onion 1 pc
garlic paste 1 tbsp
ginger paste 1 tbsp
fresh coriander 1 handful
red chilli 1 pc
Spice
garam masala 1 tbsp
chilli powder 1 tsp
ground coriander 2 tsp
ground cumin 2 tsp
ground fenugreek 2 tsp
Sauce & Seasoning
chopped tomatoes 1 tin
double cream 200 ml
butter 2 tbsp
salt & sugar to taste
Directions
Marinate chicken overnight
Finely slice onion, chilli and chop coriander
Hot ghee in pan caramelize onion then add garlic, ginger paste and spices
Add tomatoes and cream to simmer
Bake chicken at 220c for 20 mins then add to sauce cook for 20 mins
Finish with butter, coriander and chilli then season to taste
Principles
- Yoghurt in marinade: help tenderize meat
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman