Butter Chicken is among the best known Indian foods all over the world.
Marinate
- Boneless chicken-1kg
- yoghurt-400gms
- lemon juice-2tbsp
- garam masala-1tsp
- Red chilli powder-2tsp
Mix all of the above together and marinate for at least 4 hours, preferably overnight in the fridge.
Grind together:
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- Cinammon stick-2 inch
- Chopped toamatoes-3 big
- Green cardomom-3
- Black pepper-1/2tsp
Place all of the above in a saucepan and simmer gently for 30 mins. Cool slightly and then pass through a sieve to remove any seeds.
- Oil-1tbsp
- Finely chopped ginger-2 tsp
- Finely chopped garlic-2tsp
- Salt-to taste
- Tomato puree-2tbsp
- Butter-4tbsp
- Cream-1cup
Add the marinated chicken and stir fry until the chicken is slightly browned.
Add the tomato puree and butter and cook for 5 minutes
Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
Add the cream, mix well and continue to simmer for around 10 minutes
Transfer to a serving dish and garnish with fresh cream and chopped corriander leaves.
Serve with roti,rice or bread.
If you like it a little spicier just add some more garam masala and chilli powder.
