Butter chicken overnight marinade * Salt - ½ teaspoon * Greek Yogurt - 3 heaped tablespoons * Lemon juice - 1 lemon * Ground turmeric - 1 teaspoon * Ground cumin - 1 teaspoon * Garam masala - 1 tablespoon * Fresh ginger (minced) - 1 tablespoon * Fresh garlic (minced) - 1 tablespoon * Kashmiri chilli powder - 2 teaspoons (tbc) * 1Kg bone in thighs and drumsticks Butter Chicken Sauce * Ghee - 4-6 tablespoons * 1 tsp kasoori methi (fenugreek) * Double cream (heavy cream) - 1/3 cup * Fresh Plum Tomatoes - 7 (approximately 750g chopped) * Onions - x 2 sliced * Cashew nuts - 50g (soaked in hot water) * Green chilli (Optional) * Kashmiri chilli powder - 1 teaspoons * Whole green cardamon - 1 tablespoon * Garam masala - 3 tablespoon * Cumin powder - 1 teaspoon * Tomato paste - 1 tablespoon * Fresh Ginger - 1 tablespoon minced * Fresh Garlic - 1 tablespoon minced * Water - 250ml * 1-2 teaspoons of salt (add more to taste) 1) Mix together all of the butter chicken marinade ingredients (excluding the chicken) in a small bowl until a creamy smooth paste forms.Then in a larger bowl mix the chicken with the marinade using your hands. Ensure all of the chicken is coated. Marinade overnight or for at least 5 hours. 2) Part bake the chicken for 15 minutes in the oven at 200°C (390°F) and grill for 5 minutes. 3. Butter chicken sauce: Soak the cashew nuts in hot water. Melt two tablespoons of ghee in a large pot/pan, medium low heat. Add in the spices listed and cook for 2-3 minutes. Then add the minced ginger, garlic, green chilli, cashew nuts, tomato paste, sliced onions and chopped plum tomatoes. Sauté for a further 8 minutes until the tomatoes are tender. 4) Butter chicken sauce: Remove the green chilli then add the contents of the pan into a blender, and blend till smooth. Add water to the mixture, help when straining through a sieve. Add 2-3 tablespoons of ghee/butter into the pan, the strained butter chicken sauce and cream. Taste the sauce at this point and add salt. Optional add 2 tablespoons of honey 5) Place the chicken into the pan and cook for a further 10 minutes. #butterchicken #butterchickenrecipe #easyrecipes #comfortfood
Ingredients
Butter Chicken Sauce
Butter Chicken Marinade
Directions
- 1
Mix together all of the butter chicken marinade ingredients (excluding the chicken) in a small bowl until a creamy smooth paste forms.Then in a larger bowl mix the chicken with the marinade using your hands. Ensure all of the chicken is coated. Marinade overnight or for at least 5 hours.
- 2
Part bake the chicken for 15 minutes in the oven at 200°C (390°F) and grill for 5 minutes.
- 3
Soak the cashew nuts in hot water. Melt two tablespoons of ghee in a large pot/pan, medium low heat. Add in the spices listed and cook for 2-3 minutes. Then add the minced ginger, garlic, green chilli, cashew nuts, tomato paste, sliced onions and chopped plum tomatoes. Sauté for a further 8 minutes until the tomatoes are tender.
- 4
Remove the green chilli then add the contents of the pan into a blender, and blend till smooth. Add water to the mixture, help when straining through a sieve. Add 2-3 tablespoons of ghee/butter into the pan, the strained butter chicken sauce and cream. Taste the sauce at this point and add salt. Optional add 2 tablespoons of honey
- 5
Place the chicken into the pan and cook for a further 10 minutes.
