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Butter Chicken

butterchicken

Butter Chicken
Recipe: Dion Vengatass

Serves: 6
Marinate: 24 hours
Preparation: 15 minutes
Cooking: 40 minutes
 
Ingredients
 
Marinade
2 kg Chicken breasts, cut in large squares
500 ml Clover Bliss Double Cream Plain Yogurt
2½ t cumin seeds, freshly ground
5 t coriander seeds, freshly ground
4 t turmeric powder
10 g green mango powder (optional)
5 t smoked paprika
3 t Kashmir fine chilli powder
4 t chopped fresh coriander
2 t chopped fresh dill
2½ t chopped mint fresh
3 t garlic paste
3 t ginger paste
2t freshly ground white pepper
2½ t chopped green chillies with seeds
5 t salt
 
Butter Chicken Sauce
200 ml sunflower oil
5 medium onions, super finely diced, must melt away and thicken the sauce as it cooks down.
2 t ground cumin
2 T ground coriander
5 t smoked paprika
3 t leaf masala
¼ cup ginger & garlic paste
10 curry leaves, finely sliced
5 t ground turmeric
1 Liter thick cream (high fat content)
300 g cold butter, cubed (keep in the fridge until needed)
fresh coriander leaves for serving
 
Method
 
Marinade
Combine all the ingredients for the marinade in a large mixing bowl. Mix well to distribute the ingredients evenly around all the chicken cubes.
Allow to marinate for 24 hours. (The yogurt penetrates the meat and goes through to the center transporting all those flavours and the enzymes in the yogurt tenderizes the chicken).
 
Butter Chicken Sauce
Heat the oil in a large saucepan over medium heat. Add the onions and gently fry for 15 minutes.
Add the spices, except the ginger & garlic, curry leaves and turmeric, and cook for 5 minutes over medium heat. When the oil separates from the spices add the ginger & garlic paste, curry leaves and turmeric and cook for 5 minutes.

Add the cream and gently simmer on a low heat until it reduces to half.
Roast the marinated chicken on a high grill to give it a slight char (in colour and texture), don't over cook just until it's almost done.

Add the charred chicken to the sauce and remove from the heat. Stir to incorporate the chicken and sauce, the residual heat in the sauce and chicken will cook it through.
At this point double check the doneness of the chicken, then fold in the cold butter cubes.

Season to taste and finish with fresh coriander leaves.

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