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Butter chicken |
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| Make the marinade paste | |
75ml natural yoghurt ½ tsp garam masala powder ½ tsp turmeric powder 1 tsp cumin powder |
Mix up in a small bowl |
| Marinate the chicken | |
800g chicken thighs, cut into 4cm chunks 2 garlic cloves, peeled and crushed 2cm ginger peeled and grated ½ tsp fine sea salt ½ tsp hot chilli powder 1 ½ tbsp lemon juice Above marinade paste |
Mix the chicken with the garlic, ginger, salt ,chilli powder and lemon juice, cover the bowl with clingfilm and refrigerate for 30 mins. Remove from the refrigerator and coat the chicken with the marinade paste. Cover the bowl again and refrigerate for 4 hours or overnight. | Pre-cook the marinated chicken |
Above marinated chicken Vegetable oil |
Place the chicken pieces on a wire grid over a baking tray, and bake at 180C for 8 to 10 minutes, then brush the chicken pieces with the oil turn them over and bake for another 10 to 12 minutes |
| Finish in large saucepan | |
1 ½ tbsp butter or ghee |
Heat the butter or ghee |
2 garlic cloves, peeled and finely chopped 2cm ginger, peeled and finely chopped |
Fry the garlic and ginger for 2 minutes |
1 cardamon pod, seeds lightly crushed 2 cloves 1 tsp coriander powder 1 tsp garam masala 1 tsp turmeric powder 1 tsp hot chilli powder |
Add the spices and stir fry for 2 minutes |
275g tomato purèe 1 tbsp lemon juice |
Add the liquids and fry for another 2 minutes |
Above cooked chicken pieces |
Stir in the chicken |
40g unsalted butter 100ml double cream |
Add the butter and cream, heat through and melt the butter, taste and season if required |
1 tbsp coriander leaves, chopped |
Garnish and serve |