Ingredients
For the chicken:
500g boneless, skinless chicken thighs
50g butter, melted
Juice of 1 lemon
For the marinade:
150ml plain yoghurt
1 large thumb sized piece of ginger, finely grated
3 garlic cloves, finely grated
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander
For the sauce:
50g butter
1 onion, finely chopped
4 green cardamom pods
5 garlic cloves, finely chopped
1 large thumb sized piece of ginger, finely grated
1 green chilli, finely chopped
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander
1 tsp Kashmiri chilli powder or paprika
4 tbsp tomato puree
200ml double cream
Sea salt
Saffron basmati rice & Naan bread to serve
- Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.
- Heat a large casserole over a high heat and cook in batches until cooked all the way through and the chicken has deep char marks. Baste with the melted butter and lemon juice while the chicken cooks. Remove from the pot and set aside once cooked.
- For the sauce add the butter to the casserole. When it’s melted add in the cardamom and onions. Cook for 8 minutes until softened and slightly browned. Add in the garlic, ginger and chilli and continue to cook for 2 minutes.
- Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
- Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste. Stir through the chicken and cook until it’s warmed through.
Serve the butter chicken with basmati rice and naan breads.
Via http://www.donalskehan.com/recipes/butter-chicken/