Recipe Rating

This is simply an amazing dish. First round turned out very spicy but adjusted the chilli powder and eureka.

Ingredients

Marinade

  • 600 g boneless, skinless chicken breast or chicken fillet
  • 100 g double cream plain yogurt
  • 2 tablespoons garlic and ginger paste
  • 1/2 tablespoons chilli powder – original recipe said 2 tablespoons
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon cumin

Sauce

  • 50 g Butter
  • 1 onion finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons garlic and ginger paste
  • 1/4 teaspoon cloves
  • 1/2 tablespoon chilli powder – original recipe said 2 tablespoons
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 300 ml cream or double cream

Method

  1. Preheat the oven to 220°C
  2. Slice the chicken into bite size pieces
  3. Combine the chicken with the rest of the marinade ingredients in a bowl.
  4. Mix until the chicken is evenly coated.
  5. Refrigerate for at least 1 hour.
  6. Place the chicken pieces on a baking tray.
  7. Bake for 15 minutes until slightly dark brown on the edges. You can also just grill it for a minute or so afterwards to get it brown.

  1. Heat the butter in a large pot and then saute the onions and tomato paste until tender but not browned.
  2. Add the spices and  fry for about 30 seconds to release the aromas whilst stirring
  3. Add the cream and mix in well.

  1. When the cream mixture starts bubbling slowly mic in the chicken and cook for another 2-3 minutes.
  2. Serve with rice and or naan bread.

 

 

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Butter Chicken
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