• 8b6851f06705ad9eea890479f20df4b6

Butter Chicken

This wonderfully creamy dish is popular all over India. It is packed with flavour, and is very easy to adjust to taste. Potentially the best food ever.

Prep
Cook
Serves 4people
Ingredients
marinade
100
ml plain yoghurt
1
lime, juice
15
gr crushed garlic
1
in piece of ginger, grated
1
tsp cumin powder
2
tbsp coriander powder
1
tsp garam masala
pinch paprila
pinch salt
chicken
4
x 150g chicken breasts
25
gr unsalted butter, melted
1/2
lemon
sauce
100
gr unsalted butter
1
onion, grated
1
in piece fresh root ginger, grated
2
garlic cloves, crushed
100
gr tomato purée
2
small red chillies
pinch chilli powder
200
ml double cream
salt and freshly ground black pepper
Directions
1.
Mix all the marinade ingredients together in a bowl until well combined. Add the chicken breasts and set aside to marinate in the fridge for 12 hours, or overnight.
2.
When the chicken has marinated, preheat the grill to it's highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown.
3.
Baste the chicken breasts with the butter and a little lemon juice.
4.
Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through.
5.
Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 mins, or until softened.
6.
Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 mins.
7.
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce.
8.
Season, to taste, with salt and freshly ground black pepper. Serve with rice and naan.

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