Butter Chicken
Ingredients
For the Marinade
500 gms Chicken Breast
2 table spoons oil
1 tspoon red chilli powder
1 table spoon lemon juice
1 tblsoon ginger paste
1 tblspoon garlic paste
1 tsp green chilli paste
1/2 can yoghurt
1 tblspoon garam masala
1/2 tspoon salt
For the Curry
4 green cardamoms
4 cloves
1/2 inch cinnamon stick
9 whole black peppercon
2 de-seeded green chillies
1 tblspoon of ginger paste
1 tblspoon garlic paste
1 carton of tomato puree
1 tspoon of sugar
1 tspoon garma masala
1/2 tspoon red chilli powder
1 tspoon of dried and crushed fenugreek leaves
2 tblspoons Double Cream
Salt to taste
freshly chopped coriander
Method to Marinate
Wash the chicken breasts and make slight incisions and marinate in a mix of oil, red chilli powder and lemon juice and salt for half an hour , then add yoghurt , ginger, garlic and chilli paste with garma masala and marinade for 3 hours in the refigerator.
Method to Prepare
After the chicken is marinated for 3 hours, grill in a pre heated oven at 220 C for 15 minutes, check and brush with butter and grill again for 5 minutes.
Meanwhile heat butter in a wok, add 4 green cardamoms, 4 cloves, 1/2 inch cinnamon stick and 9 whole black peppercorns
Add 2 de-seeded and chopped green chillies
Add 1 tblspoon of ginger paste , garlic paste and stir for two minutes.
Add 1 carton of tomato puree, stir for 2 minutes and add a cup of water, bring to boil.
Add 1 tspoon of sugar , 1 tspoon garma masala, 1/2 tspoon red chilli powder, 1 tspoon of dried and crushed fenugreek leaves and salt to taste.
Add the griiled chicken , stir for two minutes and add cream.
garnish with freshly chopped coriander.
Eat with naan bread or steamed rice :)
