Butter Chicken
Serves 4
What you need
• 1 cup thick yoghurt
• 1 tbsp peeled, grated ginger
• 1 tbsp peeled, grated garlic
• 2 tbsp Tandoori Masala
• 1/4 canned tomato puree (I used tomato paste)
• 2 tbsp lemon/lime juice
• 2 tbsp melted butter/ghee
• 1 whole chicken, cut into 14 pcs. Slit the pieces to allow the marinade to penetrate.
For the sauce
• 4 tbsp butter
• 1 tbsp peeled, grated ginger
• 1 tbsp peeled, minced garlic
• 2 medium tomatoes, finely chopped
• Salt to taste
• 1 green chilli, snipped fine
• 1 tsp Kasuri Methi
• 1/2 cup cream
How you cook it
1. Mix together all the ingredients including the chicken. Cover and let it marinate in the fridge for 1.5 hours.
2. Pre-heat the oven to 400 degrees F and bake the chicken (along with the left over marinade) for 30 mins or until the juices run clear.
3. During the last 15 mins of cooking you can start with the sauce.
4. In a large pan, on medium heat, melt the butter. Add the ginger and garlic and saute for 30 secs.
5. Add in the chopped tomato and cook for 10 mins, mashing it up with the back of your spoon as you go. By the end of 10 mins you should have an orange sauce with hardly any pieces of tomatoes to be seen.
6. By now the chicken would have been cooked to perfection.
7. Add the chicken, the remaining marinade, salt, chilli and fenugreek leaves. Simmer, covered, for 10 mins
8. Add the cream and simmer for a minute then serve hot!
Recipe courtesy of Indian Tiffin, the site for spice tins, organic spices and teas, roti kits and other curry utensils.
Photo:
Royal Greenwich Curry Club 