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BUTTER CHICKEN

30 – 45 min cooking time

30 min preparation time

Serves 8

Ingredients

8 – 12 pieces chicken (Braai Pack) cut into same sizes
Vegetable oil/Olive oil
Salt

For the marinade:

1tbs Garlic Paste
1tbs Ginger Paste
1tbs Chilli Powder or mix masala
½ tsp Ground Coriander/Dhania Powder
½ tsp Ground Cumin/Jeera Powder
¼ tsp Ground turmeric
½ tsp Garam Masala
½ Lemon juice
250ml Plain Full Cream Yoghurt

Sauce:
2 tbs Butter
350ml Tomato puree
½ tsp Chilli powder or mix masala
1 tsp Thyme
½ tsp Garam masala
Cream to serve

Method

  1. Heat some oil and butter in a large, heavy based pot.
  2. Add chicken to seal and sear giving it a grilled look.
  3. Place onto a plate or dish after cooking on both sides.

Marinade:

  1. To make the marinade, mix the garlic and ginger pastes, ground spices and lime/lemon juice in a bowl & season with salt.
  2. Then add the yoghurt & mix together.
  3. Place the chicken in a large shallow dish, pour the marinade over the chicken and cover.
  4. It can be left over night or you can leave it for 2 hrs before cooking.

Sauce:

  1. For the sauce, melt the butter in a pot add the tomato liquid and allow to cook until the tomato sauce thickens (you can add tomato paste to make thicker and richer).
  2. Add extra butter if required then chilli powder/masala and cook for 2 min.
  3. Then add the remaining marinade and stir.
  4. Add the chicken cover with lid and allow to simmer until chicken is cooked succulent.