Here is what you’ll need!
Indian-style Butter Chicken
Servings: 4
INGREDIENTS
Marinade
600 grams boneless, skinless chicken breasts
100 grams natural yogurt
2 tablespoons garlic and ginger paste
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin
Sauce
50 grams butter
1 onion, finely chopped
1 tablespoon tomato purée
2 tablespoons garlic and ginger paste
¼ teaspoon cloves
2 tablespoons chili powder
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon salt
300 milliliters double cream
PREPARATION
1. Preheat the oven 220˚C (430˚F).
2. On a cutting board, slice the chicken into bite size pieces.
3. Combine the chicken with the rest of the marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
4. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
5. Bake for about 15 minutes, until slightly dark brown on the edges.
6. Heat butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
7. Add the spices and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
8. Pour in the cream and mix it well with the onion and spices.
9. When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
10. Serve with rice and naan bread!
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MUSIC
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