800g skinless, boneless chicken cut into 3cm pieces. You can use thighs if like as some people think this has more flavour
2 peeled garlic cloves finely crushed
2cm peeled ginger finely grated
½ tsp salt
½ – 1 tsp hot chilli powder
Butter Chicken
1½ tsp lemon juice
75ml natural yoghurt
½ tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1-2 tbsp vegetable oil
Ingredients
1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter
2 peeled garlic cloves finely crushed / chopped
2cm stick peeled ginger finely chopped
Seeds from 1 cardamom pod lightly crushed
2 cloves
1 tsp ground coriander
1 -2 tsp garam masala
1 tsp ground turmeric
1 – 3 tsp hot chilli powder(careful!)
275ml tomato purée
1 tbsp lemon juice
40g unsalted butter
100ml double cream
1 tbsp chopped coriander for garnish
Chicken Preparation
From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge for at least 1 hour.
Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate for at least another 2-3 hours in the fridge although overnight is preferable.
When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them for 8-10 mins.
Now remove the chicken from the oven and brush with a little oil and turn then over.
Put back into the over and bake for another 10-12 mins or until the the chicken is just cooked through.
Sauce Preparation
Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry for 1-2 minutes only
Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying for another 1-2 minutes
Then stir in the tomato puree with the lemon juice and cook for a further 1-2 minutes.
Add the already cooked chicken pieces and the butter and stir gently until the butter has melted and the sauce becomes smooth.
Add more seasoning if neccesary and when ready serve and garnish with chopped corriander
Preparation time: 30mins, but don’t forget about all the marinating!
Cooking time: 30 minute(s)
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