Butter Chicken
Directions
- 1Mix all the marinade ingredients to coat the chicken.
- 2Grill the chicken until charred (about 5—6 minutes on either side).
- 3Heat the ghee and add cumin seeds, cinnamon stick, cloves and star anise.
- 4Once the cumin seeds start to sizzle, add the onions.
- 5Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
- 6Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
- 7Add the crushed tomatoes and cook for 20—30 minutes on a low heat.
- 8Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
- 9Taste and adjust seasoning if necessary.
- 10Garnish with coriander and serve with rice and fresh naan.
Ingredients
- 800 g chicken thigh
- 200 g plain full fat yoghurt
- 4 cloves garlic
- 2 teaspoons lemon juice
- 5 cm ginger
- 1 -2 green chillies
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 4 tbsps ghee
- 3 tbsps butter
- 1 tbsp oil
- 1 large onion
- 1 star anise
- 1 cinnamon stick
- 3 -4 cloves
- 0.5 teaspoon cumin seeds
- 2 tbsps garlic
- 1 tbsp ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 tbsp tomato paste
- 400 g crushed canned tomatoes
- 2 teaspoons red chilli powder
- 2.5 teaspoons salt
- 250 ml double cream
- 2 tbsps kasoori methi
- 0 coriander
Equipment
knifemortar and pestlebaking trayfrying panwooden spoon