Butter Chicken


600g chicken thighs, deboned
2 tbsp ginger, grated
4 cloves garlic, crushed
1 cup plain yoghurt
1 cup tomato purée
¼ cup thick cream
3 tbsp butter
1 tbsp fresh coriander, chopped
1 onion, finely sliced
2 tsp masala
1 tsp lemon juice
1 tsp cumin
½ tsp pasala
½ tsp turmeric
pinch of paprika
salt and freshly ground pepper to taste

1) Place grated ginger, 2 cloves garlic, cup of yoghurt, paprika, pasala, turmeric, salt and pepper into a glass bowl and mix well.
2) Add the chicken to the marinade and toss to coat. Cover and refrigerate overnight.
3) Heat 2 tablespoons of butter in a saucepan and sauté onion, 2 cloves garlic and tablespoon of ginger for a few minutes until soft.
4) Add masala and cumin and fry off the spices for two minutes
5) Add tomato purée and cream and bring to a simmer.
6) Heat a non-stick pan with a tablespoon of butterand sear chicken over high heat until well browned.
7) Add seared chicken to the sauce and allow to simmer for 5-10 minutes or until chicken is cooked through.
8) Season with salt, pepper and lemon juice.
9) Garnish with coriander.


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