Butter Chicken

I luuuuuv butter Chicken, and this is a dish that I have put off for a good number of years and finally I got to trying it! Plus who better to try it on than Kingsley! 🙂
This is also the first Indian recipe that I haven’t used any onions – IT WAS SO EASY 🙂
Main Ingredients
  • Chicken
  • Lemon Juice
  • Red Chilli Powder
  • Salt
  • Butter
  • Yogurt
  • Salt
  • Garlic & Ginger Paste
  • Garam Masala Powder
  • Red Chilli Powder
  • Lemon Juice
  • Oil
  • Butter
  • Ginger Paste
  • Green Chillies
  • Red Chilli Powder
  • Salt
  • Fenugreek powder
  • Garam Masala
  • Garlic Paste
  • Tomato Puree
  • Honey
  • Cream
  • Caradmons
  • Cloves
  • Pepper corns
  • Cinnamon
Marinate the chicken with: Red chilli powder, Lemon juice, Salt, yogurt, ginger-garlic paste, garam masala and oil. Marinate for 3-4hrs
Cook in a 200c preheated oven until almost done, baste it with butter and cook for another 2 mins. Remove and set aside.
Heat butter in a pan. Add green caradmons, cloves, peppercorns and cinnamon. Saute for 2mins, add ginger & garlic paste and chopped green chillies. Cook for 2mins.
Add Tomato puree, red chilli powder, garam masala powder, salt and a cup of water. Bring to Boil. Reduce heat and simmer for 10 mins. Add sugar or honey and powdered fenugreek.
Add the cooked tandoori chicken pieces. Simmer for 5mins and add fresh cream.
I served it hot with rice!

One comment

  1. Thanks for this – I don’t suppose you could add the quantities of spices and liquids could you?

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