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Butter Chicken

  • 1kg chicken thighs, cut into quarters

  • 50g Spice Oddity butter chicken spice

  • 1 tbsp ghee

  • 375g plain yoghurt

  • 1 tbsp cumin seeds, toasted + crushed 3 cloves garlic, crushed

  • 2 brown onions, pureed or grated

  • 2 tbsp tomato sauce

  • 1 tbsp soft brown sugar 1 tbsp tomato paste

  • 1 tbsp mango chutney 1 tbsp almond meal 100ml cream

  • 285ml coconut milk

  • 1⁄2 cup fresh coriander leaves, to serve

1/ Mix half of the spice mix with yoghurt and coat chicken pieces thoroughly. Marinate for at least one hour.

2/ Remove chicken from marinade and put the marinade aside. Under a hot grill, cook chicken for 5 minutes each side to char.

3/ In a heavy pan, add ghee, garlic, cumin and onion and cook for 3 minutes over medium heat.

4/ Add remaining marinade and spice along with tomato paste, tomato sauce, chutney, sugar and ground almonds. Cook gently for 5 minutes.

5/ Add chicken and all tray juices.

6/ Stir in cream, coconut milk and simmer for 10 minutes until chicken is cooked through and sauce thickened. Season to taste.

7/ Serve with steamed basmati rice, fresh coriander and buttered naan.