Butter Chicken Curry
I'm always on the lookout for new combinations of flavour, or different ways of mixing them, cooking them and presenting them.
This buttery chicken dish can be mild or hot, just increase or decrease the chilli. This is a mild one.
Marinade Ingredients
2tsp mild chilli powder
1tsp Garam Masala
1 tbls garlic (minced)
Half tbls Ginger (Minced)
50 ml buttermilk
2 tbls Lemon Juice
Sauce Ingredients
50g Unsalted Butter
1 tbls rapeseed oil
Half tsp ground fenugreek
1tsp Garam Masala
1 tbls garlic (minced)
150g tomato puree
Half tsp Garam Masala
2 tbsp honey
100 ml single cream
1 fresh green chilli
dice about 3 - 4 chicken breasts, mix all the marinade Ingredients then coat the chicken. Leave for a min of an hour. However, leaving overnight would be much better.
Put the marinated chicken into an ovenproof dish and bake in a hot oven for 15 minutes, 200c. Then start making the sauce.
A hot pan to start with is key, the butter needs to brown before adding the oil. Turn the heat down a bit then add the other ingredients, starting with the garlic and ginger. Stir for about 2 minutes then stir in the tomato puree. Stir for another two minutes then add the cream, warm through for a minute. If it's a little thick, add some hot water.
Mix in the cooked chicken, and serve with a tasty coconut rice.
