CLASSIC BUTTER CHICKEN
- 50 g butter
- 3 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 tablespoon finely grated ginger
- 2 garlic cloves, finely grated
- 1 cup tomato puree
- ½ tablespoon red chilli powder
- 1 teaspoon sweet paprika
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ½ cup cream
- 2 tablespoons natural yoghurt mixed with 2 teaspoons water, to serve
- dried mint, to serve
- naan or roti bread, to serve
- slices of red onion, green chillies and lime wedges, to serve
- Marinated chicken:
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 1 tablespoon lemon juice
- 2 teaspoon red chilli powder
- ½ tablespoon sweet paprika
- 1 teaspoon sea salt
- ½ cup natural yoghurt
- ½ tablespoon finely grated ginger
- 1 tablespoon finely grated garlic
- 2 teaspoons garam masala
- 1 tablespoon vegetable oil
- 1 tablespoon melted butter
For the marinated chicken, combine the chicken with the lemon juice, red chilli powder, sweet paprika and salt. Mix well. Add the yoghurt, ginger, garlic, garam masala and oil.
Mix until combined.
Heat a frying pan over high heat. When the pan is very hot, add the chicken.
Cook for 3 – 4 minutes or until starting to char and burn at the edges. Turn over the chicken, brush over the melted butter, and cook for a further 3 – 4 minutes or until starting to char and burn at the edges. Transfer to a plate and set aside for later.
While the chicken is cooking, heat 50 g butter in a deep frying pan over medium-high heat. When the butter is foaming, add the cardamom and cinnamon. Cook for a minute or until fragrant. Then add the ginger and garlic.
Cook for another minute. Add the tomato puree, red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring every so often.
Add the chicken to the sauce. Simmer for 10 minutes. Then stir through the cream.
To serve, drizzle over the yoghurt and sprinkle with dried mint leaves.
Serve with the bread and red onion, chillies and lime.
Recipe tested by Christine Louw
Photo: Christine Louw
